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
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.
Servings: 6 servings
A Gahntze Tzimmes Recipe brought to you by Recipe Ideas
Categories: Dutch Oven
The History of Recipes
We can follow the history of written recipes far back into distant history, certainly as far into history as the early Egyptians, and possibly even further. In practice though, generally, these old records were just very basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe found, according to experts in ancient history are some stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Romans made use of a good variety of herbs and spices, including a few that are still present in modern kitchens for example basil, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, such as basil and coriander. These new spices and herbs prompted a surge in manuscripts on cooking, the majority of which still exist in private libraries. For the centuries that followed, the rich and powerful families of Europe strove to offer the most exotic banquets, and as a consequence, cooks and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes of the day. By the time we get to the 20th century, cookery publications are greatly in demand mostly due to more people being able to read, people having more free time and a general increase in wealth. The introduction of the TV brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this A Gahntze Tzimmes recipe.
