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                      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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