Recipe#1531

Title: Brisket 06

From: Rebecca Radnor japlady@nwu.edu 
 Newsgroups: rec.food.recipes,rec.food.cooking 
 Subject: Beef Brisket with Carrot & Sweet Potato Tzimmes 
 Date: 6 Dec 1994 14:58:55 -0500 
 Message-ID: <3c2fpv$bf8@news.duke.edu>

Yield: 8 servings
 1 beef brisket, about 3 1/2 pounds
 2 pounds carrots, peeled, sliced
 4 cups beef stock or broth
 2 1/4 cups water
 1 teaspoon cracked black pepper
 1/4 teaspoon dried thyme
 3 tablespoons potato starch
 1 1/2 pounds sweet potatoes, peeled, thickly sliced
 1 box (12 ounces) pitted prunes
 1/4 cup honey
 Salt
 freshly ground pepper to taste
 Snipped fresh chives for garnish
 Heat oven to 350 degrees. Put brisket, carrots, stock or broth, 2
 cups water, cracked pepper and thyme into a 6-quart Dutch oven.
 Bake, covered, 2 hours.
 Mix remaining  1/4 cup water and potato starch until smooth. Add
 honey and stir into Dutch oven. Add sweet potatoes and prunes.
 Cover and continue baking until meat and vegetables are fork-tender,
 about 1 more hour. (Can be made the day before to this point,
 covered and refrigerated. Skim fat before reheating over low heat.)
 To serve, transfer meat to cutting board. Cut into thin slices.
 Season vegetable mixture with salt and pepper to taste. Garnish
 meat and vegetables with chives if desired.