Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef plate brisket
2 lb Carrots
1/2 ts Salt
3 tb Brown sugar
EINBREN or THICKENING:
2 tb Flour
2 tb Schmaltz (rendered chicken
-fat) or shortening
1 c Carrot stock

From "Love and Knishes".

"Tzimmes" is a word impossible to translate. Ask anyone, "What is a
tzimmes?" and you get the answer, "You don't know what a tzimmes is?"
This is not very satisfactory as you can see.

The closest I have come to an answer is that a tzimmes is a mishmash.
Now a mishmash is a hodgepodge and a hodgepodge is...not a tzimmes,
believe me...it's a big thing in anyone's life. A Gahntze Tsimmes is
really somethig to boast about--a big production! For instance, from
a good tzimmes, a cook is entitled to make a gahntze tzimmes. (Some
people think of a tzimmes as a dessert). In my opinion is a one dish
meal usually served as the fourth course in a six-course dinner. A
Tzimmes can be made from almost any ingredient. From my wall-to-wall
carpeting I could make a tzimmes, and from my new mink coat I am
justified in making a gahntze tzimmes.

Of course, there are some people who think not. You will find people
who will begrudge you anything. They will say, "She's got a mink coat
so she's making from it a gahntze tsimmes. I knew her when she only
had a Persian lamb."

From all these things you can make a tzimmes, but most tzimmeses are
made from carrots.

Carrot Tzimmes

Simmer brisket in water to cover till almost tender (about 1 1/2
hours). By this time the water will have boiled down to about half
the original amount. Peel carrots and slice in half-inch rounds. Add
carrots, salt and sugar to meat. Bring to a boil, reduce heat and
simmer till carrots are very tender (about 45 minutes). Brown flour
in a very small skillet, stirring constantly to prevent burning. When
flour is very light brown, remove from burner. Add schmaltz and stir
till smooth. Gradually stir in carrot stock to make a smooth paste.
Add this paste to the carrots, stirring it carefully. Continue to
simmer till stock has thickened (10 to 15 minutes.

Browse by categories