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.