Categories: Beef, Jewish 
      Yield: 6 servings 
  
      1 lb Beef plate brisket                  2 tb Flour 
      2 lb Carrots                             2 tb Schmaltz (rendered chicken 
    1/2 ts Salt                                     -fat) or shortening 
      3 tb Brown sugar                         1 c  Carrot stock 
           EINBREN or THICKENING:          
  
  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.