By Shannon Sarna for The Nosher


4 lbs sweet potatoes
2 lb Russet potatoes
1 lb pitted prunes
1 lb baby carrots, or whole carrots cut into 1 inch pieces
3 lbs flanken
3/4 cup brown sugar
1/2 cup fresh lemon juice


  1. Place one or two pieces of flanken on the bottom of the casserole. Scatter half of the sweet potatoes, white potatoes, prunes and carrots over the meat.
  2. Sprinkle half the brown sugar and lemon juice over this layer. Place the remaining flanken on top and cover with all remaining ingredients.
  3. Fill the casserole with water until the ingredients are barely covered. Bring to a boil on top of the stove and then reduce heat to a simmer.
  4. Cover casserole. Simmer ingredients for 90 minutes. Remove from heat and cool.
  5. Carefully, remove meat, potatoes, carrots and prunes from the gravy. Arrange them in an oven to table serving dish. Pour gravy in another container. Place both in fridge overnight.
  6. The next day, preheat oven to 375°F. Remove casserole and container of gravy from fridge. With a slotted spoon, remove the thick layer of fat that will have formed over night. Taste gravy. Add more brown sugar and/or lemon juice depending on your taste. Pour gravy over meat and vegetables.
  7. Place casserole in oven and bake for 2-3 hours uncovered. Baste constantly until gravy has thickened and glazed the Tzimmis. If the top layer begins to brown too much, cover the casserole lightly with foil and continue to cook.
  8. Serve hot. This recipe can be cooled completely and frozen.

Booklet Section: Symbolic New Year Foods, Sukkot & Simchat Torah