Tzimmes

Robin (Rykus) Lawson

2 to 5 lbs top rib or boneless brisket
1 T. schmaltz
Boiling water
A bunch of carrots sliced crosswise
1t. salt
Dash of pepper
4 large sweet potatoes. diced
1/2 cup brown sugar
Thickening:
2 T. flour
2 T.schmaltz
1 c. tzimmes stock

Sear meat on all sides in hot fst in a dutch oven or heavy skillet until evenly browned: pour off excess fat.
Add boiling after to cover.
Cover skillet snd simmer for 1 hour.
Add carrots, salt and pepper.
Turn up the flame and bring to a boil. Cover, reduce heat, and simmer for about 30 minutes. Add sweet potatoes and brown sugar. Cover and simmer for about one hour.
Heat flour in a small skillet until pale brown, stirring constantly to prevent burning.
Stir in schmaltz. Slowly add stock, stirring constantly.
When smooth and thick, pour over tzimmes shaking pot to distribute evenly.
Place in a 350 degree oven until browned (about 1 hour)
Serves 4 to 6.