OK. See what you think of this. Do any of you know about tsimmes? It’s a Jewish side-dish of carrots, sweet potatoes, etc., sometimes cooked with raisins and prunes and sweetened with a little honey. I use a brisket of beef, and essentially braise the meat over low heat in a broth flavored with onions, garlic, salt, pepper, a turnip, a parsnip a stick of celery, some fresh thyme (tied in a bundle), then when the meat is almost ready, I slice it, pour the cooking broth through a sieve to strain all the solids, return the meat to the broth with:
1 can peeled plum tomatoes
Baby Carrots
Chunked sweet potato
Pitted punes
Sultan and Robinson raisins
Red wine vinegar
Brown sugar
And make a sweet/sour tsimmes with the meat in the same pot.