PLUMS, SWEET POTATOES AND MEAT

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))

Instructions

  1. 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.
  2. 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.
  3. 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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