Grandma Jeannie and Annie Mae’s Tzimmis is the name of this recipe. I refer to it this way because my Grandma Jeannie taught Annie Mae, who cared for our family for 60 years, how to prepare it. I find it fascinating that a recipe that originated in Hataivich was handed down through my Grandmother to Annie Mae from South Carolina. I was Annie Mae’s shadow in the kitchen from a very young age. I soaked up as much as I could from this remarkable woman. She was like a Grandmother to me.
Over the years, I added white potatoes and carrots to my Grandma Jeannie’s and Annie Mae’s Tzimmis to reflect what my husband enjoyed from his childhood. It’s all delicious! Any vegetarians in your group or would you just prefer to leave out the meat? Clink on the link to find my vegetarian version: Vegetarian Tzimmis
Hint: Make this recipe a day or two before serving it; so you can remove as much fat as possible from the sauce.
Prep time: 20 minutes