Tzimmes and borscht.

TZIMMES

1 (6- to 7-lb brisket

1 3/4 teaspoons salt

1 teaspoon black pepper

3 tablespoons olive oil

4 cups chicken stock

3/4 cup Sherry vinegar

2 lb carrots, peeled and cut crosswise into 2-inch-long pieces

4 medium sweet potatoes, peeled and cut into 2-inch pieces

2 3/4 cups dried pitted prunes

Put oven rack in middle position and preheat oven to 350°F.

Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.

Put oven rack in middle position and preheat oven to 350°F.

Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.

CABBAGE BORSCHT

1 lb. top rib

2 cans (10.5 oz) beef consomme + 2 cans water

½ cabbage, thinly sliced2 medium onions, thinly sliced

1 lg. can diced tomatoes + ½ can water

1 bay leaffresh thyme sprigs or dill

salt and pepper

¼ cup sugar

2 marrow bones

juice of one lemon

1 tbsp. balsamic vinegar

Simmer all ingredients in large soup pot, except marrow bones, lemon juice and vinegar. Remove meat when tender (about 2 hours). Keep warm. Add marrow bones and simmer 45 minutes longer. Remove marrow bones and save marrow to spread on toast or chop fine and return to soup. Add lemon juice and vinegar. Taste to adjust seasoning for salt, pepper, sugar, lemon juice or vinegar.

Best made a day ahead so that you can refrigerate and remove fat.