Kathy's Mehren Tzimmes with Knaidel

1 pound brisket or other fat beef like a chuck roast boiling water 2 teaspoons Kosher salt 3 sweet potatoes 6 mehren (carrots) 1 medium-sized onion 3 tablespoons dark Karo Syrup 2 tablespoons flour 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 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. Knaidel (Dumpling) 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 tzimmes just before baking. Enjoy !!!!!