Tzimmes:
2 - 2 1/2 pounds breast flanken (short ribs)
1-2 Spanish onions, in large dice
3 pounds carrots, in 1-inch rounds
2 pounds sweet potatoes, in 1-inch chunks
3/4 cup sugar
salt to taste
water to cover

Optional additions:
1-2 apples cut into chunks
6 pitted prunes (prunes burn easily, so stir tzimmes frequently)
1 teaspoon cinnamon
1 teaspoon lemon juice

Knaidel:
1 cup flour
1/2 teaspoon baking powder
pinch of salt
1 tablespoon sugar
1/2 cup oil or 1 stick margarine
3 tablespoons cold water

Makes 10-20 Side Dish Servings

For the Tzimmes:
In an 8-quart pot, place the flanken on the diced onions. Simmer over low heat 1-1 1/2 hours, until almost tender. Do not add water. The meat will release its own juices. When meat is nearly done, add the rest of the ingredients and water to cover. Any or all of the optional ingredients can be added at this point. Continue cooking for 1 hour until the vegetables are soft.

You can add a knaidel to the tzimmes about 45 minutes before vegetables are finished. Remove the meat, divide into serving size pieces and return to the tzimmes. If the mixture is too liquidy, dissolve 1 tablespoon flour in 1/3 cup cold water and stir into the tzimmes. Simmer until thickened.

For the Knaidel:
Sift the dry ingredients together. Add oil and water and mix thoroughly. Form this knaidel mixture into a rounded oblong. Put the knaidel into the tzimmes, tucking it next to the meat for the last 45 minutes. Make sure there is enough liquid for the knaidel to absorb and expand. If not, add water in small increments. Cover the pot and let cook for 45 minutes to 1 hour.