i would like a recipe for the jewish dish called "tzimmes"
Tzimmis with Potato Knaidle
From "The Joy of Cooking"
Heat in a large Dutch oven over med heat:
2 tablespoons chicken fat or canola oil
Brown both sides, about 5 minutes each side, of:
one 2-3 pound brisket
2 onions, peeled and chopped
3 garlic cloves, chopped
Cook until lightly browned, 10-15 min. Deglaze pan with enough water to cover the meat. Add:
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon grated nutmeg
Bring to a boil, then reduce heat, cover, and simmer 1 1/2-2 hours, until meat is tender. Slice meat or leave whole in the pot.
2 pounds carrots, peeled and cut into 1/4 inch rounds
3 large sweet potatoes, peeled and cut into 1/2 inch wedges
1/3 cup brown sugar
Juice of 1 lemon.
Cover and back in the oven for 1 1/2-2 hours, basting from time to time, until vegetables are tender. Season to taste. Thicken the liquid if too watery.
In an ungreased skillet until lightly browned and nutty smelling, being careful not to burn, 3-5 minutes:
2-3 tablespoons AP flout
Add 1 cup of the cooking liquid, mix until smooth, and return the mixture to the pot.
For the potato knaidle, combine:
3 large potatoes, grated, liquid squeezed out
1 small onion, grated
1 tablespoon matzo meal or flour
1 tablespoon chicken fat or oil.
Mix well. Drop heaping tablespoons of the knaidle on the vegetables and in the pockets of stew (not covering the stew). Bake, uncovered, for 30-60 minutes until the knaidle are cooked throught. Serve immediately.
The word "tzimmes" literally means "a stew" - there are numerous variations and ingredients possible. My grandfather came from Budapest Hungary, and made the most delicious carrot tzimmes. To the consternation of my Galician-bred mother (who put raisens in everything), it was savory rather than sweet. After he died, my mom tried to duplicate it but couldn't, even with grandma sitting by and telling her what to do - we lamented the loss of this dish.
Then - one year, quite by accident, I discovered the secret to grandpa Joe's delicious tzimmes - you have to stew the h*ll out of it!
Grandpa Joe's Tzimmes
1# of flanken (beef short rib w/bone)
5# carrots, peeled and cut into large chunks
1 small sweet potato, peeled and cut into smaller chunks
a few prunes, minced into a small dice (they disintegrate in the tzimmes)
Brown the flanken in a large dutch oven. Add the carrots, sweet potato and prunes, and season with salt, pepper and paprika. Bring to a strong simmer, then reduce the heat to low, stir, put the lid on and let it stew for no less than 4 hours - the longer the better (I actually left one on a low flame overnight once). The veggies will caramalize from the long slow cook and become indescribably delicious. You may stir it periodically if you wish - with a good pan and a very low flame, this is not absolutately necessary (what are you trying to do, making such a big tzimmes out of it!); you could also stew it in a low oven.
Remove the bones (and they should be absolutely dry, or you haven't stewed it enough); the meat will have already fallen apart and off the bones. Stir a final time and serve.