In the Middle Ages, it was first eaten in Germany as a meat stew with parsnips and turnips, according to the “Encyclopedia of Jewish Food,” which was published in 2010. In later centuries, the dish went east with Jewish migration to Poland and Russia; potatoes were added in the 19th century, as were honey, plums and apricots for sweetness. (My husband’s mother made her tsimmes as a side dish with only carrots and honey, as they did in her native town of Zamosc, Poland, before World War II.) In Argentina, where tsimmes is sometimes served in a large pumpkin, it is similar to carbonada criolla, with meat, sweet potatoes and carrots, but also corn, squash and other vegetables found in South America. Like Debbie I used flanken, but basically any cut with short ribs will do, as will high-quality beef stew meat.

Source: New York Times September 08, 2020 15:22 UTC