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Tzimmes With Dumpling
Ingredients:
Instructions:
- Trim excess fat off the meat, leaving a thin edging, then cut into
1-1/2-inch chunks.
- 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. Skim, or if
possible, chill overnight, so that most of the fat can be removed.
- 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.
- Put the dumpling in the middle of a large oval earthenware, enamel or
enamelled-iron casserole.
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.)
- 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.
- Peel and cut the potatoes into large cubes and arrange on top, adding extra
boiling water if necessary so that they are just submerged. Sprinkle with
the remaining 1/2 teaspoon of salt and 2 tablespoons of
syrup.
- 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. Uncover and taste, adding a
little more syrup if necessary. Allow to brown for a further half an hour,
then serve. 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.
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