A Gahntze Tzimmes Recipe

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A Gahntze Tzimmes Ingredients

3 to 4 lbs boneless brisket
2 tbsp schmaltz (rendered chicken fat)
3 large carrots
1/2 lb prunes--pitted
1/2 lb dried apricots
1 lemon--thinly sliced
3 large sweet potatos
1 juice of 1 orange
5 cup boiling water
1 1/2 tbsp brown sugar
2 tbsp flour

A Recipe for
A Gahntze Tzimmes

Vengeance is a dish that can be eaten colld.
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This Recipe for A Gahntze Tzimmes is one of thousands in the Recipes-to-go Ethnic Cookbook.

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

A Gahntze Tzimmes Recipe
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I will not eat oysters. I want my food dead - not sick, not wounded - dead.
Woody Allen

A Gahntze Tzimmes

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”
Art Buchwald

A Gahntze Tzimmes Directions

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.

Serves: 6

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A Gahntze Tzimmes Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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