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Name: Tsimmes with Dumpling
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: 3/4 tb Water to mix; 1 1/2 ts baking powder; 1 tb Cornstarch; 4 Slightly rounded tbs golden (corn) syrup; 1 1/2 lb Potatoes; 1 1/2 c Flour plus; 1 2-lb slice brisket; 1/2 ts salt; 3 lb Carrots; 1/4 ts white pepper; 1/3 c Margarine; 2 ts salt

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INGREDIENTS

3/4 tb Water ; to mix
1 1/2 ts baking powder
1 tb Cornstarch
4 Slightly rounded tbs golden (corn) syrup
1 1/2 lb Potatoes
1 1/2 c Flour ; plus
For the Dumpling ; (opt)
1 2-lb slice brisket
1/2 ts salt
3 lb Carrots
1/4 ts white pepper
1/3 c Margarine
2 ts salt

Servings

INSTRUCTIONS

Trim excess fat off the meat, leaving a thin edging, then cut into 1 1/2-inch (4 cm) chunks. Peel the carrots and cut into 1/2 inch (1.25 cm) 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 tsimmes, make the dumping 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 cornflour 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 1/2 teaspoons of salt and 2 tablespoons of syrup. Cover and bring to the boil on top of the stove, then transfer to a slow oven, Gas No. 2 (300 degrees F/150 degrees C), 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 the sauce slightly thickened. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

NOTES

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Tsimmes with Dumpling

3/4 tb Water to mix
1 1/2 ts baking powder
1 tb Cornstarch
4 Slightly rounded tbs golden (corn) syrup
1 1/2 lb Potatoes
1 1/2 c Flour plus
 For the Dumpling (opt)
1 2-lb slice brisket
1/2 ts salt
3 lb Carrots
1/4 ts white pepper
1/3 c Margarine
2 ts salt

Trim excess fat off the meat, leaving a thin edging, then cut into 1  1/2-inch (4 cm) chunks. Peel the carrots and cut into 1/2 inch (1.25  cm) 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 tsimmes, make the dumping 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 cornflour 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 1/2 teaspoons of salt and 2 tablespoons of  syrup. Cover and bring to the boil on top of the stove, then transfer  to a slow oven, Gas No. 2 (300 degrees F/150 degrees C), 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 the sauce slightly  thickened.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition

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Serving Size: 1 Serving (3376g)
Recipe Makes: 1

Calories: 5383
Calories from Fat: 2632 (49%)

Amt Per Serving		% DV

	Total Fat 292.4g	390 %
	Saturated Fat 90.7g	454 %
	Monounsaturated Fat 132.3g
	Polyunsanturated Fat 43g
Cholesterol 616.9mg		190 %
Sodium 3471.2mg		120 %
Potassium 10143.6mg		267 %
Total Carbohydrate 476.5g		140 %
	Dietary Fiber 62.5g	250 %
	Sugars, other 413.9g
Protein 218.3g		312 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5383

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