Peel the carrots, potatoes, sweet potatoes, and butternut. Cut them into small cubes.

Place the brisket, bicarbonate of soda, and carrots in a large pot and cover with water. Bring the water to a boil. Lower the heat and simmer uncovered for 1 hour.

Add the potatoes, sweet potato, butternut, salt, pepper, ginger, cinnamon, stock cubes & lemon juice. Simmer for another 2-3 hours until the meat is soft. Remove the meat and allow it to cool.

The liquid in the veggies should have reduced. Add syrup and brown sugar (according to how sweet you like it). Adjust seasoning to taste. Add the potato flour mixed with water to thicken the veggies. If there is still too much liquid, cook for another 30 minutes.

When the meat is cold * cut it into large slices across the grain.

Place ½ the veggies in an oven-proof baking dish. Top with ½ the meat. Then add the rest of the veggies and the remaining meat.

Bring the tzimmes to room temperature before reheating.

Preheat the oven to 350 C/175°C.

Reheat the tzimmes (uncovered) until the carrots and veggies on top are nicely browned.

SERVES 10-12