PLUMS, SWEET POTATOES AND MEAT
This unique recipe combines the sweetness of plums and sweet potatoes with savory meat, creating a comforting and flavorful dish. The slow baking process allows the flavors to meld together, resulting in a tender and satisfying meal. This historical recipe offers a glimpse into traditional Jewish cooking, showcasing a delicious blend of sweet and savory elements.
Ingredients
- 1 pound Plums
- 1 pound Brisket of beef (or any fat meat)
- 5 medium-sized Sweet potatoes
- 1/2 cup Sugar
- 1 piece Citric acid (Originally 'sour salt'. Citric acid is a modern equivalent.)
- 1/2 cup Warm water (Quantity estimated (not specified in original recipe))
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Instructions
- 1Wash the plums. If using prunes, ensure they are clean. Prepare the brisket of beef or fat meat. Peel and cut the sweet potatoes into small pieces.
- 2Place the plums in a pot and bring to a boil with the brisket of beef or fat meat. Once the meat is tender, add the prepared sweet potatoes. Place the meat on top of the sweet potatoes.
- 3Add the sugar and citric acid. Cover and bake in a preheated oven at 350°F (175°C) until nicely browned, approximately 45 minutes. If the gravy cooks away, add some warm water.
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