1 lb carrotspeeled and sliced into rounds 1 cupbrown sugar a squirt of honey 4-5prunes (optional)
1 lbschmaltz--unrendered/raw chicken fat (or 3 sticks margarine, if 2white onins 1 lbflour (a mixture of white flour and course semolina is optimal) 1 1/2 teaspoonssalt 1/2 teaspooncourse ground pepper
1white onion Salt and pepper A piece brisket or flanken
Place the carrots in a bowl. Add the sugar and honey. Stir well and let sit in the refrigerator at least a few hours, preferably overnight.
Preheat the oven to 400 degrees and place the carrot-sugar mixture in a large casserole dish. Add the prunes if you're using them.
Chop the onions and place in another bowl. Chop the schmaltz and add to the onions. Add the flour salt and pepper. Start mixing with a wooden spoon and then knead with your hands until it becomes doughy. Roll the dough like a sausage and place it in the center of the casserole dish, with the carrot mixture.
If including the optional meat, rub the brisket with salt and pepper. Sautee an onion and pan-sear the brisket in the same pan. Bury the meat under the carrots, together with the kneidlach mixture.
The carrots should have released some liquid. Depending on the amount of moisture, add some water--just enough so the carrots are covered.
Cover the dish and place it in the oven. After 15 minutes, turn the temperature down to 320 degrees. Cook for about three to four hours, checking periodically to make sure the dish doesn't boil over.
Can be frozen and reheated.
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Itta Werdiger-Roth is a personal chef who operates out of New York City. She is a carnivore with a special interest in vegetarian food and enjoys cooking with locally grown, organic, and fresh ingredients. She is originally from Melbourne, Australia, and lives in Brooklyn with her husband and two daughters.