*  Exported from  MasterCook  *
 
                       TZIMMES AND A GAHTZAH TZIMMES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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