Tzimmes and a Gahtzah Tzimmes

• 1 pound beef plate brisket
• 2 pounds carrots
• 1/2 teaspoon salt
• 3 tablespoons brown sugar
• 2 tablespoons flour, all-purpose
• 2 tablespoons schmaltz (chicken fat) or shortening
• 1 cup carrots

1. Simmer brisket in water to cover until almost tender (about 1 1/2 hours).
2. By this time the water will have boiled down to about half the original amount.
3. Peel carrots and slice in half-inch rounds.
4. Add carrots, salt and sugar to meat.
5. Bring to a boil, reduce heat and simmer until carrots are very tender (about 45 minutes).
6. Brown flour in a very small skillet, stirring constantly to prevent burning.
7. When flour is very light brown, remove from burner.
8. Add schmaltz and stir until smooth.
9. Gradually stir in carrot stock to make a smooth paste.
10. Add this paste to the carrots, stirring it carefully.
11. Continue to simmer until stock has thickened, 10 to 15 minutes.

brisket, carrots, salt, brown sugar, flour, chicken, carrots

Taken from recipeland.com/recipe/v/tzimmes-gahtzah-tzimmes-38714 (may not work)