Hudson Valley Tsimis

• Oil to barely cover the bottom of your pot
• 3 pounds flanken or short ribs
• 1 inch pieces fresh ginger
• 1 piece cinnamon stick
• 3 onions diced
• 4 lemons, zest and juice divided
• 2 1/2 pounds sweet potatoes, peeled and cut into 1/2 ? slices
• 8 carrots, approximately 1 pound, peeled and cut into 3/4 ?rounds
• 3/4 cup maple syrup
• 1 teaspoon grated fresh ginger
• 1 1/2 cups sweet prunes
• 1 cup dried apricots

1. Preheat oven to 350u0b0F
2. . In a large shallow casserole heat the oil and brown the Flanken
3. Add the chopped onions, whole ginger, lemon zest, cinnamon stick and boiling water to cover the meat.
4. Cook covered for about 45 minutes and add sliced sweet potatoes. Arrange them over 1/4 of the surface of the meat, either in a wedge or a circle.
5. Cook covered for another 20 minutes and add the carrots, prunes and apricots filling in the rest of the top. Mix together the lemon juice, grated ginger and maple syrup and pour over the top.
6. Bring to a boil, cover and put into the oven for about 30 minutes. Baste with liquid every 10 minutes. Poke underneath to make sure the meat is tender. If it is take it out of the oven. You can eat it now but it will be better tomorrow.
7. Allow Tsimis to cool and refrigerate overnight. Bring to room temperature and return to the oven. Once it is warm remove the cover so the Tsimis begins to glaze.
8. If there is a lot of liquid remove it with the baster to a small pot cooking until you reduce the volume to half. Pour the reduced liquid back over the Tsimis and serve
9. The timing of Tsimis is not critical. Once the meat and vegetables are cooked they will hold together because you are not stirring and doing the finally cooking with an open lid firms the edges of the carrots and sweet potatoes.

fresh ginger, cinnamon, onions, lemons, sweet potatoes, carrots, maple syrup, ginger, sweet prunes, apricots

Taken from food52.com/recipes/8663-hudson-valley-tsimis (may not work)