Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
  Falafel
Fish
  Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Kosher Meat

Mehren Tzimmes with Knaidel
(Carrot Pudding with Dumpling)
Recipe Ingredients:
  • 1 pound brisket or other fat beef
  • boiling water
  • 2 teaspoons salt
  • 3 sweet potatoes
  • 6 mehren (carrots)
  • 1 medium-sized onion
  • 3 tablespoons honey
  • 2 tablespoons flour
  • dash of ginger
  • pepper
  • Knaidel (see recipe below)
Cover the meat with boiling water; add salt; simmer about one hour. Remove the meat to a 3 quart casserole, saving liquid of course.

Scrub and pare the sweet potatoes; then quarter and arrange about the meat. Add the carrots, scrubbed and scraped and cut into thick slices; and the onion, sliced.

Cover and bake in a moderately hot overn (375 degrees) until meat is tender--about one hour.

Mix flour, ginger, and pepper with a little cool broth, to make a thin paste. Stir this into the liquid of the casserole dish until well mixed. Return to oven while mixing a knaidel.

Clear a place in the center of the casserole dish to insert this knaidel (which is a large ball of dough). Then cover again and bake at reduced heat for an additional hour. Uncover and if necessary add a little extra broth. Continue baking until browned on top.

Serves 6.

Knaidel (Dumpling for cholent or tzimmes)
  • 1/2 cup beef or chicken fat, unrendered
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Black pepper
  • 1 tablespoon minced parsley
  • 1 tablespoon minced onion
  • 3 tablespoons water (about)

Chop the fat quite fine. Sift together the dry ingredients; mix with fat.

Add the parlsey and onion. Stir in the water a little at a time to make a delicate ball of dough.

Place in center of cholent or tzimmes just before baking.

Meat -- Rosh Hashanah -- Shabbos

 

Cooking Tips:  

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods