29/09/2026
**Kommunity Kookup 🍴 | Rebbetzen Joanne Dove — Just the Recipe**
Yesterday we shared the beautiful Rosh Hashanah inspiration… today, we’re getting down to the cooking!
For those who came for the recipe, here’s the short-and-sweet version of Rebbetzen Joanne Dove’s **Flaumen Tzimmes** — just in time for Yom Tov. 🍎🍯
A traditional slow-cooked brisket packed with onions, potatoes, sweet potatoes, carrots and prunes, all cooked together until meltingly tender in a rich onion gravy. Comfort food at its very best. ❤️
**Flaumen Tzimmes**
**Ingredients:**
• 1.5–2kg fresh brisket
• 3 large onions, sliced
• 4 large potatoes, peeled & cut into large chunks
• 2 sweet potatoes, peeled & cut into large chunks
• 4 carrots, peeled & cut into thick pieces
• 200g pitted prunes
• 1 packet onion soup mix
• 750ml–1 litre water
• 2 tbsp oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• ¼–⅓ cup honey or silan, for drizzling (optional)
**Method:**
Heat the oil in a heavy-based pot and cook the onions with a pinch of salt for 10–15 minutes until softened and lightly golden.
Season the brisket, push the onions aside and sear for 3–4 minutes on each side. Arrange the potatoes, sweet potatoes and carrots around the brisket, sprinkle over the onion soup mix and add enough water to come about halfway up the meat. Drizzle with honey or silan if using.
Cover and cook on the **lowest hob heat for 4–5 hours**, or tightly covered in the oven at **150°C fan / 170°C conventional for 4–5 hours**, until beautifully tender. Add the prunes for the final 45 minutes.
Rest the brisket for 15–20 minutes before slicing against the grain, then serve with all those gorgeous vegetables, prunes and onion gravy.
✨ **Tip:** It tastes even better the next day!
And if you haven’t watched Joanne’s full Rosh Hashanah video yet, head back to yesterday’s Reel — the recipe is delicious, but her message is even more worth taking away with you. ❤️
**Shana Tova U’Metuka from all of us at Kosher Deli! 🍎🍯**
