A Gahntze Tzimmes
Ingredients
3 To 4 lbs boneless brisket
1 Lemon--thinly sliced
2 tablespoons Schmaltz (rendered chicken
3 large Sweet potatos -- fat)
3 large Carrots
5 cups Boiling water
1/2 pound Prunes--pitted
1 1/2 tablespoons Brown sugar
1/2 pound Dried apricots
2 tablespoons Flour
1 Lemon--thinly sliced
2 tablespoons Schmaltz (rendered chicken
3 large Sweet potatos -- fat)
3 large Carrots
5 cups Boiling water
1/2 pound Prunes--pitted
1 1/2 tablespoons Brown sugar
1/2 pound Dried apricots
2 tablespoons Flour
Methods/steps
Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove
Transfer to a roasting pan
Peel carrots and cut in 1-inch round slices
Place them around the meat
Add prunes, apricots and lemon slices
Peel sweet potatos and cut in 1-inch slices
Place over meat and fruit in the roaster
Add orange juice to boiling water
Combine brown sugar and flour and add enough water to make a thin paste
Add this paste to the orange juice mixture
Pour over the Tzimmes
If necessary, add more boiling water to bring liquid to the top of the tzimmes
Cover
Bake at 400 degrees for 1 hour
Reduce heat to 325 F
and continue baking 4 1/2 hours
Uncover and bake 30 minutes longer
Transfer to a roasting pan
Peel carrots and cut in 1-inch round slices
Place them around the meat
Add prunes, apricots and lemon slices
Peel sweet potatos and cut in 1-inch slices
Place over meat and fruit in the roaster
Add orange juice to boiling water
Combine brown sugar and flour and add enough water to make a thin paste
Add this paste to the orange juice mixture
Pour over the Tzimmes
If necessary, add more boiling water to bring liquid to the top of the tzimmes
Cover
Bake at 400 degrees for 1 hour
Reduce heat to 325 F
and continue baking 4 1/2 hours
Uncover and bake 30 minutes longer
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