Ingredients Jump to Instructions ↓

  1. 1 lb Beef plate brisket

  2. 2 lb Carrots

  3. 1/2 ts Salt

  4. 3 tb Brown sugar EINBREN or THICKENING:

  5. 2 tb Flour

  6. 2 tb Schmaltz (rendered chicken -fat) or shortening

  7. 1 c Carrot stock

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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