2 lb Slice of brisket
3 lb Carrots
4    Slightly rounded tbsp golden
(corn) syrup
1/4    Teasp whit pepper
2    Teasp salt
1 tb Cornstarch
1 1/2 lb Potatoes
For the Dumpling (opt)
1/3 c  Margarine
1 1/2 c  Flour plus
1 1/2    Teasp baking powder
1/2    Teasp salt
3/4 tb Water to mix

Trim excess fat off the meat, leaving a thin edging, then cut into 1
1/2-inch (4 cm) chunks. Peel the carrots and cut into 1/2 inch (1.25
cm) cubes. Put the carrots and meat into a pan, barely cover with hot
water, add 2 tablespoons of the syrup, the pepper and 1/2 teaspoon of
salt, bring to the boil and simmer for 2 hours either on top of the
stove or in a slow oven. Skim, or if possible, chill overnight, so
that most of the fat can be removed.

4 hours before you want to serve the tsimmes, make the dumping by
rubbing the margarine into the flour and salt. Mix to a soft dough
with the water. Put the dumpling in the middle of a large oval
earthenware, enamel or enamelled-iron casserole. Lift the meat and
carrots from their cooking liquid with a perforated spoon and arrange
round it. (Without a dumpling, simply put the carrots and potatoes
into the casserole.) Mix the cornflour with enough water to make a
smooth cream, then stir into the stock from the carrots and meat.
Bring to the boil and pour over the carrots and meat. Peel and cut
the potatoes into large cubes and arrange on top, adding extra
boiling water if necessary so that they are just submerged. Sprinkle
with the remaining 1 1/2 teaspoons of salt and 2 tablespoons of
syrup. Cover and bring to the boil on top of the stove, then transfer
to a slow oven, Gas No. 2 (300 degrees F/150 degrees C), for 3 1/2
hours. Uncover and taste, adding a little more syrup if necessary.
Allow to brown for a further half an hour, then serve. The potatoes
and the dumpling should be slightly brown and the sauce slightly
thickened.