Tzimmes & a Gahtzah Tzimmes
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
plate brisket |
|
| 2 | pounds |
carrots
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
brown sugar
|
|
| Einbren or thickening | |||
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
schmaltz (chicken fat)
or shortening |
|
| 1 | cup |
carrots
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
plate brisket |
|
| 907.2 | g |
carrots
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
brown sugar
|
|
| Einbren or thickening | |||
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
schmaltz (chicken fat)
or shortening |
|
| 237 | ml |
carrots
|
|
Directions
Simmer brisket in water to cover until almost tender (about 1½ 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 until 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 until smooth.
Gradually stir in carrot stock to make a smooth paste.
Add this paste to the carrots, stirring it carefully.
Continue to simmer until stock has thickened, 10 to 15 minutes.
