Golden harvest beef

Yield: 6 servings

Measure Ingredient
2½ pounds Beef Brisket
2 tablespoons Cooking Fat
2 eaches Small Onions *
1 cup Brown Sugar, Packed
¼ teaspoon Salt
¼ teaspoon Pepper
1 quart Boiling Water
29 ounces (1 cn) Yams, Drained
6 eaches Carrots, Pared and Slivered
2 eaches Med. Tart Apples, Sliced
3 eaches Lg. White Potatoes **
½ cup Sugar
¼ cup Catsup
1 tablespoon Cornstarch
½ tablespoon Dry Mustard
11 ounces (1 cn) Mandarin Orange Segs.

* Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes.

~------------------------------------------------------ ~----------------- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, ¼ c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and ¼ c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, ½ cup brown sugar, catsup, cornstarch and mustard in small saucepan.

Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley.

NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions.

Similar recipes