Beef and Sweet Carrot Casserole with Dumpling

Name: Beef and Sweet Carrot Casserole with Dumpling (Tsimmes mit Halke)
Cuisine: Israeli
Ingredients: 900 g (2 lb) slice of brisket, cut into 4 cm (1½ in) cubes; 1.4 kg (3 lb) carrots, peeled and diced; 225 g (8 oz) golden syrup; ¼ teaspoon white pepper; 1 tablespoon cornflour; 675 g (1½ lb) potatoes, peeled and cut in large dice; 75 g (3 oz) margarine; 175 g (6 oz) plain flour; 1½ teaspoons baking powder; ½ teaspoon sea salt; 4-5 tablespoons water

Tsimmes mit Halke

Preparation info

Makes
6
servings as a main course, 8 as a side dish—but you can never make enough to satisfy everyone!

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

To achieve the glorious flavour of this once-a-year treat, it is essential to cook for the full length of time given in the recipe. During this time, the sugar in the carrots begins to caramelise and they and the potatoes turn golden brown. The dumpling is optional but divine.

Ingredients

900 g (2 lb) slice of brisket, cut into 4 cm (1½ in) cubes
1.4 kg

Method

Trim most of the excess fat off the meat, leaving a thin edging.

Put the meat and carrots into a large pot and barely cover with hot water. Add 2 tablespoons of the golden syrup, the pepper and ½ teaspoon of the salt. Bring to the boil, reduce the heat and simmer for 2 hours. Skim, or if possible, chill overnight, so that most of the fat can be removed.