Sweet And Sour Tzimmes

Recipe Ingredients

1		Chuck roast - (2 to 3 lbs)
		= (with a thick piece of fat on one side)
3/4 cup	177ml	Water
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Onion - sliced (large)
1		Garlic clove
1		Bay leaf
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3/4 cup	177ml	Kosher red wine
1 lb	454g / 16oz	Sweet potatoes - peeled, sliced
1 lb	454g / 16oz	White boiling potatoes - peeled, sliced
1 cup	237ml	Dried prunes
1 cup	237ml	Dried apricots

Recipe Instructions

Cut a 2-inch piece of fat off the roast and place it in a Dutch oven over low heat. Cook until the fat begins to break down and a thin layer coats the bottom of the pan, 3 to 4 minutes. Then turn the heat to high, add the roast and sear on all sides.

Add the water, sugar, onion, garlic, bay leaf and salt and pepper. Cover and simmer over low heat (or place in a 300 degree oven) for 1 hour.

Add the wine, sweet and white potatoes, prunes and apricots. Cover and simmer over low heat (or place in the oven) until the meat and potatoes are fork tender, about 1 1/2 hours. Stir the potatoes and fruit and turn the roast over half-way through cooking.

Remove the meat from the pan and slice. Place on a platter surrounded by the potatoes and fruit. Ladle sauce from the pan over top.

This recipe yields 6 to 8 servings.

Each of 8 servings: 563 calories; 374 mg. sodium; 117 cholesterol; 22 grams fat; 9 grams saturated fat; 49 grams carbohydrates; 38 grams protein; 5 grams fiber.

Source:
The Los Angeles Times, 04-09-2003

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