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Jewish Tzimmes with Dumpling






  1. Trim excess fat off the meat, leaving a thin edging, then cut into 1 1/2-inch chunks.
  2. Peel the carrots and cut into 1/2-inch cubes. Put the carrots and meat into a pan, barely cover with hot water, add 2 tablespoons of the syrup, the pepper and 1/2 teaspoon of salt, bring to the boil, and simmer for 2 hours either on top of the stove or in a slow oven.
  3. Skim, or if possible, chill overnight, so that most of the fat can be removed.
  4. Four (4) hours before you want to serve the tzimmes, make the dumpling by rubbing the margarine into the flour and salt. Mix to a soft dough with the water.
  5. Put the dumpling in the middle of a large oval earthenware, enamel or enameled-iron casserole.
  6. Lift the meat and carrots from their cooking liquid with a perforated spoon and arrange round it. (Without a dumpling, simply put the carrots and potatoes into the casserole.)
  7. Mix the cornstarch with enough water to make a smooth cream, then stir into the stock from the carrots and meat. Bring to the boil and pour over the carrots and meat.
  8. Peel and cut the potatoes into large cubes and arrange on top, adding extra boiling water if necessary so that they are just submerged.
  9. Sprinkle with the remaining 1/2 teaspoon of salt and 2 tablespoons of syrup.
  10. Cover and bring to the boil on top of the stove, then transfer to a slow oven, 300 degrees F for 3 1/2 hours.
  11. Uncover and taste, adding a little more syrup if necessary.
  12. Allow to brown for a further half an hour, then serve.
  13. The potatoes and the dumpling should be slightly brown and sauce slightly thickened.

Variation: Add 8 ounces pitted prunes and/or 8 ounces dried apricots when the dish is cooked for the second time. You can also include 2 large sweet potatoes or yams, peeled and cubed, as well as ordinary ones.

Source: Contributed by Lior to the newsletter 4-22-02.


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