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.