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Recipe Collection

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Flommen Tsimmes Brisket

<em>Flommen Tsimmes</em> Brisket Related:   Chanukah, Europe, kid-friendly, meat, Rosh Hashanah, Shabbat

Prep time: 10–15 minutes

Cook time: 3 to 3½ hours

Yield: 8 servings

This recipe comes from the kitchen of Jacqui Wasilewsky, Sydney, Australia: “My family ate this sweet brisket at Pesach and Rosh Hashanah. Originally from my grandmother, who was quite secretive with all her recipes, my mother learned it by simply watching and copying. We all think and talk about my late mother when I make this dish. It has a particular sweetness for me that goes far beyond its taste.”


  • 1 tablespoon vegetable oil
  • 4-pound, 8-ounce piece fresh beef brisket
  • 2 onions, halved and sliced into wedges
  • 2 pounds, 4 ounces waxy potatoes (such as kipfler), peeled and thickly sliced
  • 1¾ cups pitted prunes
  • Salt and freshly ground black pepper
  • ½ cup light treacle (golden syrup)
  • 2 tablespoons lemon juice


  • You will need a saucepan large enough to hold the brisket. Heat the oil in the pan and brown the brisket on both sides. Add the onion, potato, three-quarters of the prunes and 2 teaspoons of salt. Cover with boiling water and half the light treacle. Bring to the boil, partially cover, then simmer until quite tender, at least 1¼ hours.
  • Preheat the oven to 350 degrees. Take the meat out of the liquid and place in an ovenproof dish. Strain and reserve the liquid, and spoon the onion, potato and prunes on top of the brisket. Pour enough liquid into the dish so that it comes halfway up the meat. Top with the remaining prunes and light treacle. Sprinkle over ½ teaspoon of salt and plenty of pepper.
  • Roast, uncovered, basting every 15 minutes or so, for 1 to 1½ hours, or until the meat is fork tender. To serve, sprinkle with the lemon juice.
  • Reprinted with permission from The Feast Goes On by the Monday Morning Cooking Club (HarperCollins, 2014). 

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