Tzimmes With Brisket
3-5 lbs Brisket (can use a deckle roast as well)
1 T oil
3 cups hot water
1 cup orange juice
3 T honey
3 T dark brown sugar - packed
1/2 tsp cinnamon
1/2 tsp ginger
5 carrots cut into 2 inch pieces
3 medium size sweet potatoes, peeled and cut into 2 inch chunks
1 medium butternut squash, peeled and cut into 2 inch chunks
8 oz pitted prunes (about 25)
5 oz dried apricots (about 20 large)
Cornstarch and cold water
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 apricots around and on top of the
meat.Cover the pot and transfer to the preheated oven. Bake for 1-1/2 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.