Food and Prop styling Goldie Stern
Photography Felicia Perretti

It’s so much fun to come up with twists on traditional recipes. I love the idea of taking tzimmes and turning it into a savory soup. The recipe makes a big batch and any extras can go into the freezer for Succos.

SERVES 12

• 1 Tbsp sumac (optional but recommended)
• 1 Tbsp cinnamon
• 1 tsp kosher salt
• 1 tsp cumin
• 2 lb (1 kg) second-cut brisket or strips of flanken on the bone
• 3 Tbsp canola oil, divided
• 2 medium onions, cut into half-moons
• 3 large carrots, sliced
• 3 sweet potatoes, cut into small cubes
• 1 cup prunes, pitted
  (I used Gefen)
• 8 cups broth
• 2 cups crushed tomatoes
• salt and pepper, to taste

In a small bowl, mix sumac, cinnamon, salt, and cumin. Rub all over brisket.

In a large soup pot over high heat, heat 2 Tbsp canola oil. Sear brisket for a few minutes on each side until it forms a nice brown crust. Remove meat from pot and set aside.

In the same pot, lower heat to medium and add remaining 1 Tbsp oil. Add onions and sauté until translucent. Add carrots, sweet potatoes, and dried prunes and sauté for 5 minutes.

Add the brisket back to the pot, along with crushed tomatoes and broth. Season to taste with salt and pepper. Bring to a boil, then lower heat to a simmer and cook for 3 hours.

Remove meat from pot and shred with two forks. Add the meat back to the pot before serving.

(Originally featured in Family Table, Special Tishrei Issue 810)