Yield: 8 Servings
|3 \N||-(up to)|
|5 pounds||Brisket (can use a deckle roast as well)|
|3 cups||Hot water|
|1 cup||Orange juice|
|3 tablespoons||Dark brown sugar - packed|
|5 \N||Carrots cut into 2 inch pieces|
|3 \N||Mdiucm size sweet potatoes; peeled and cut into 2 inch chunks|
|1 medium||Butternut squash; peeled and cut into 2 inch chunks|
|8 ounces||Pitted prunes (about 25)|
|5 ounces||Dried apricots (about 20 large)|
|\N \N||Cornstarch and cold water|
From: "Andrea Herrera" <andreah@...> Date: Mon, 5 Aug 1996 10:49:27 +0000 This is an incredible dish -- I always make it for Rosh Hashana. It is a bit of work and it takes a long time to cook, but well worth it. I have always gotten rave reviews on this one.
In a 6 qt or larger oven proof pot or Dutch oven with lid, heat the oil over medium high heat.
Brown the meat on all sides and drain off any excess fat.
Mix together water, juice, honey, brown sugar, cinnamon and ginger and pour over the meat. Cover, bring to a boil. Then lower the heat and simmer for about 1-12 hours.
Preheat oven to 325 towards the end of this period.
Randomly arrange the carrots, sweet potatoes, squash, prunes and appricots around and on top of the meat.
Cover the pot and transfer to the preheated oven. Bake for 1-½ hours.
Then uncover the pot and bake for an additional 1 to 2 hours or until the meat is fork tender.
Use a slotted spoon to remove the vegetables and fruit to a serving bowl.
Transfer the meat to a platter or carving board.
If the sauce in the pan is too thin, use a mixture of cornstarch and cold water (shake them together in a tupperware) to thicken the sauce. To do this, put the pan over a medium heat on the stove, stir in some of the cornstarch mixture, and boil until it reaches the desired consistency.
Cut the meat against the grain, pour some of the sauce over the top, and serve with the vegetables and fruit.
JEWISH-FOOD digest 302
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .