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A Gahntze Tzimmes
3 to 4 lb. boneless brisket
2 Tbsp. Schmaltz (rendered chicken fat)
3 lg. Carrots
1/2 lb. Prunes pitted
1/2 lb. Dried apricots
1 Lemon thinly sliced |
3 lg. Sweet potatoes
Juice of 1 orange
5 cups Boiling water
1 1/2 Tbsp. Brown sugar
2 Tbsp. Flour |
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 potatoes 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° F. for 1 hour. Reduce heat to 325° F. and continue baking
4 1/2 hours. Uncover and bake 30 minutes longer
Serves: 6
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