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Brisket Prune Tzimmes

Brisket Prune Tzimmes by Tina Wasserman. Tzimmes has its origin in medieval Germany where it was the custom to have meat stews that contained fruit and vegetables

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Everything is approximate with brisket and tzimmes, since some people can't stand prunes and others want nothing but. The amounts listed below are estimates; feel free to change them. Though Karen Stabiner calls for first-cut brisket, which is relatively lean, we prefer the more evenly marbled second cut for moister, more succulent meat.

Grandma Ethel's Brisket with Tzimmes

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