In March of 1993, my father had the privilege of being prominently featured in the food/metro section of the Atlanta Journal-Constitution. With Passover approaching, one of the newspaper's food columnist approached my father at his kosher bakery with the idea of featuring his bakery and some of his select recipes in honor of the upcoming holiday. Being that the bakery did not sell Passover desserts, nor many of his bakery recipes appropriate for the holiday, my father suggested that the AJC feature a family recipe for a traditional Jewish dish for Passover instead. He shared one of our family favorites and holiday staples for both Passover and Rosh Hashanah, sweet potato and carrot tzimmes. With the headline "Baker keeps a 'proper' kitchen", my father's awesome carrot and sweet potato tzimmes (which he learned to make by the guidance of his mother and by observing his grandmothers in their kitchens) graced the pages of the Atlanta daily paper. The recipe is simple and the dish packs an awesome sweet old-world flavor that will make this one of your holiday favorites. It is said that the name "tzimmes" comes from the yiddish words tzim(for) and essen (eating). If that's truly the case, then I think it's really awesome how this dish comes with"instructions" for what do with it. Eat it.
Season meat well with salt, pepper, onion (powder), and garlic( powder). Sear the meat in an un-greased frying pan for 3-5 minutes on each side. Place into a 6-quart pot and let sit in the refrigerator for several hours. Remove meat from refrigerator, cover with water or beef stock and bring to a boil. Simmer for approximately 2 ½ -3 hours, or until meat is tender. Add carrots and sweet potatoes and cook another ½ hour. [Note: the sweet potatoes may disintegrate if overcooked, and may be fully cooked before carrots are tender. Remove sweet potatoes if you find they are beginning to be overcooked.] Heat oil in a small pan. Add flour and stir until smooth. Add brown sugar, salt, and pepper. Preheat oven to 350°F. Spoon the vegetables and meat onto the bottom of a 10x15x3 inch oven proof dish. Pour sauce over tzimmes and bake for 1 hour, or until all vegetables are glazed and lightly browned.