Title: Mexican Beef Tzimmes
Categories: Jewish Mexican Meat
Yield: 8 Servings

3 1/2	lb	Boneless beef brisket
1 1/2	tb	Flour
5	tb	Chicken fat (or oil)
2		Onions, thinly sliced
3		Garlic cloves, peeled
2		Cans tomatoes (14 oz. each)
1		Mango, large
1	ts	Salt
1/2	ts	Dried red pepper flakes
1	ts	Chili powder
1		Cinnamon stick
2		Bay leaves
4	tb	Honey
4		Carrots, sliced
2		Sweet potatoes
		; peeled and cubed
7	oz	Pitted prunes
2		Cans read kidney beans
		; 14 oz each
4	tb	Chopped fresh coriander

"A Jewish-Mexican family with whom I once spent a sumer in Mexico City had an elderly German-Jewish cook. This is her version of German tzimmes. It combines old-world tradition with new-world ingredients."

Rinse beef under cold running water; dry well with paper towels. Dredge meat with flour on both sides.

Peel and puree mango and set aside.

In a large casserole with tight-fitting lid, over medium-high heat, heat 2 to 3 tablespoons chicken fat or oil. Add beef and cook until underside is well browned, 5 to 7 minutes. Turn beef and cook until second side is well browned, 4 to 5 minutes longer. Remove to a plate and set aside.

Add remaining chicken fat or oil and onions. Cook until onion is softened and beginning to color, 3 to 5 minutes. Stir in garlic and cook 1 minute longer. Pour in tomatoes and their juice, stirring to break up tomatoes and scrape any meat juices. Add pureed mango, salt, red pepper flakes, chili powder, cinnamon stick, bay leaves, and honey. Cook, stirring often, 2 to 3 minutes.

Return beef to casserole and pour in enough water to just cover meat. Cover tightly and simmer, over medium-low heat, 1 1/2 hours. Check from time to time to see if there is enough water.

Rinse and drain the beans, and add to the casserole with the carrots, sweet potato chunks, and prunes. Cover and cook, over medium heat, 30 minutes longer, adding a little more water if necessary.

Remove meat to a deep serving platter. If liquid is too thin, reduce over medium-high heat until slightly thickened, 5 to 10 minutes. Spoon vegetables and beans around beef. Pour sauce over meat and sprinkle meat and vegetables with chopped coriander. Serve meat cut into thin slices.

"New Jewish Cooking", Elizabeth Wolf Cohen, The Apple Press (London), 1993. Typed by Gabi Shahar, June 1996.

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