Recipe: Tzimmes And A Gahtzah Tzimmes
- 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
- 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.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (General)