Tsimmes Beef Carrot and Sweet Potato Stew
Ingredients
- 3 bone-in flanken, also known as flanken-style ribs, or English-cut short ribs (about 3 pounds)
- 1 tablespoon kosher salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1 fresh (or dried) bay leaf
- 3 pounds sweet potatoes, preferably Japanese white sweet potatoes (3 to 4 large sweet potatoes), peeled and cut into 2-inch chunks
- 2 medium white or yellow onions, halved and sliced
- 5 to 6 medium carrots, peeled and cut into 2-inch segments
- 8 ounces prunes, pitted and left whole
- Chopped fresh parsley, for serving
Instructions
Tsimmes (Beef, Carrot and Sweet Potato Stew) serves 8 original recipe by cooking.nytimes.com.
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