Tracy Klass, Author at Woolworths TASTE

Nightshade recipes

Oven-fried smoked salmon fish cakes

20 minutes

Cauliflower recipes

Tracy’s vegan mushroom-and-walnut pâté

30 minutes

Hanukkah recipes

Tracy’s root vegetable tzimmes

40 minutes

Afternoon tea

My father’s kneidlach

20 minutes for 45g small kneidles and 25 minutes for 80g bigger kneidles

Aunty Sarah’s flaumen (prune) tzimmes

Serves 16 - based on 200g meat per person

Difficulty Medium

Prep Time 30 minutes for chopping veggies, 30 minutes to fry onions and brisket , plus overnight soaking time

Cooking Time 5 hours

Ingredients

30 extra-large prunes
4 T vegetable oil
4 medium onions, sliced into rings
sea salt and freshly ground black pepper, to taste
3–4 kg thick side boneless brisket
2 bay leaves
3 cups chicken stock
½ cup syrup
4 potatoes, cut into large cubes
3–4 sweet potatoes, cubed
6 carrots, thickly sliced
lemon, juiced
4 t potato flour

Method

1. Soak the prunes in water overnight. Preheat the oven to 140°C.

2. Heat a little oil in a large roasting pan and sauté the onions until transparent. Season with salt and pepper, then set aside. Heat the remaining oil and brown the meat all over. Season generously. Return the onions to the pan, tucking them under the meat with the bay leaves.

3. Pour the chicken stock into the pan, cover tightly with two layers of foil and roast for approximately four hours, basting every 40 minutes. If necessary, top up with a little water from the soaked prunes or stock.

4. When the meat is softening, after about three hours, strain the gravy. Mix with the syrup, ½ cup of the prune soaking water and the lemon juice and return to the roasting pan with all the vegetables. Do not add the prunes yet. Roast, covered, until the vegetables are almost soft, about 1 hour. You have now cooked the brisket for four hours.

5. Once the vegetables are soft, uncover, add the drained prunes, baste well and roast uncovered until golden and glazed. Pour off all the gravy and mix thoroughly with the potato flour mixed with a little cold water. Place into a saucepan and reduce, adjusting the seasoning. The gravy should be the consistency of runny honey.

6. Allow the meat to stand for a few hours before slicing; it’s easier to slice when cold. Place the sliced meat into the roasting pan, cover with the vegetables and pour over the gravy. Return to the oven, uncovered, at about 180°C, and cook for about 30 minutes.

Cook’s notes: If the vegetables are cooked but the meat still feels tough, remove the vegetables and cook the meat until soft.

If the meat is cooked and veggies are still a bit hard, remove the meat and cook the veggies in the gravy. Do not overcook the veggies.

Find more Jewish holiday recipes here.

Production: Khanya Mzongwana
Photographer: Toby Murphy

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Recipes & Articles by Tracy Klass

Potato latkes

Oven-fried smoked salmon fish cakes

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Fish in potato latke crust

Aimee’s rugelach

Tracy’s potato latkes

Tracy’s vegan mushroom-and-walnut pâté

Tracy’s root vegetable tzimmes

Audrey’s chocolate brownies

Tracy’s potato kugel

My father’s kneidlach

Aunty Sarah’s flaumen (prune) tzimmes

Aunty Sarah’s flaumen (prune) tzimmes

Ingredients

Method