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Make sure you have time to spare; this isn't a quick dish to prepare.

1 to 1 1/2 pounds short ribs
2 teaspoons olive oil (or enough to brown
short ribs)
16-ounce jar of honey
1 to 1 1/2 cups brown sugar (light or dark)
1 Spanish onion
6-ounce can frozen orange juice
3 or 4 yams
3 16-ounce bags frozen sliced carrots
About 2 tablespoons potato starch
12 pitted prunes

Put oil in soup pot and sear meat (you might have to do it in batches).

When meat is browned on all sides, add water (about half way up the pot), honey, brown sugar, onion (whole; do not cut it) and frozen orange juice (do not dilute the orange juice before adding to pot).

Bring to a boil, then cook over moderate heat, 15 to 20 minutes. The liquid should be extremely sweet (we tasted it to be sure).

Remove the onion and skim the top of the liquid.

Peel yams and cut into circles about 1 inch thick. Add sliced yams to pot.

Bring the liquid to a boil, then reduce heat to low and cook uncovered for an hour or until the yams are tender. Skim as necessary.

Remove the yams and meat from the liquid (do not discard liquid), and place in 9-by-13-inch pan.

Add frozen carrots to liquid, bring to a boil, then cook over moderate heat for 1/2 hour longer.

Add the cooked carrots to the pan with meat and yams (do not discard liquid).

Mix the potato starch with about 1/4 cup cold water to make a paste.

Add the paste to the hot liquid, and stir constantly over medium heat until it thickens.

Pour the thick liquid over meat, yams and carrots until the pan is filled about 3/4 full.

Place prunes in hot water for 5 to 10 minutes.

Decorate the tzimmes by putting the pitted prunes on top. (The dish can be frozen at this point for up to two months; defrost before baking.)

Bake, uncovered, at 350 degrees for 30 minutes.

Recipe from Dee Selekman

Sunday, March 24, 2002