Slow cooker beef and vegetable tzimmes
Frozen chopped onions
7 oz, about 2 cups
Uncooked lean and trimmed beef brisket
3 pound(s), lean,trimmed, cut into 1-inch pieces (boneless)
2 clove(s), medium, minced
Uncooked sweet potato(es)
2 large, peeled and cut into bite-size chunks
Uncooked baby carrots
½ pound(s), cut in half if large
Uncooked new potato(es)
8 small, cut in half (unpeeled)
1 cup(s), pitted
Fresh lemon juice
4 tbsp(s), divided (from 2 small lemons)
5 tsp(s), divided
Canned beef broth
- Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
- Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes.
- Yields about 1 1/2 cups of solids and gravy per serving.