Hetty's Tsimmes

Grandma made the best tsimmes in the world.

It takes a while to prepare, best make the stew the day before & save the last 4 hours cooking for just before serving

1. 1

   Put the meat & carrots in a large pan, barely covered with hot water. Add 2 tbsp of the syrup, the pepper & 1/2 tsp of the salt.
   
   Bring to the boil & simmer for 2 hours on top of the cooker.
   
   Chill overnight them skim the fat off.
   
   for the dumplings -
   
   Rub the margarine into the flour & salt and mix to a soft dough with as muich water as you need.
   
   Put into the middle of a large casserole (preferably earthenware or enamel).
   
   Lift the meat & carrots from the other casserole dish with a slotted spoon and arrange round the dumplings. Put the potato chunks on top of the meat & carrots (they roast better that way).
   
   In another pan, mix the cornflour with enough water to make a smooth cream (2 tsp should be plenty)then stir it into the gravy from the meat. Bring to the boil then pour over the tsimmes. If there is not enough water to submerge the potatoes, add extra.
   
   Cover & bring to the boil then transfer to a preheated oven, 150C for 3 1/2 hours. Uncover & taste, adding more syrup or seasoning if necessary.
   
   Allow to brown, uncovered for a further 30 min, then serve up.