|Brisket Prune Tzimmes|
by Tina Wasserman, Cooking&More.com
Tzimmes has its origin in medieval Germany where it was the custom to have meat stews that contained fruit and vegetables. Perhaps the Persian and Western Asian culinary habit of using fruits with meat made it up the Rhine? The sugar beet growing region of southwestern Poland surely influenced the addition of sugar to the recipe, and the use of sweet potatoes is only a few centuries old as the sweet potato was introduced to Eastern Europe from the new world.
This dish, like all stews, tastes better the next day. It also freezes beautifully. Just freeze the meat separate from the vegetables and gravy. Slice the defrosted meat and place in a casserole with the vegetables and gravy and reheat.
1 pound pitted prunes