| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Kosher, Main dish | 1 | Servings | ||
INGREDIENTS
| 5 | Carrots, large | |
| 5 | White potatoes | |
| 3 | Sweet potatoes | |
| 3 | lb | Brisket or flanken |
| Water to cover | ||
| 1 | Onion, small | |
| 1 | lb | Prunes |
| 1/2 | c | Honey |
| 1 | ts | Salt |
| 2 | tb | Fat |
| 2 | tb | Flour |
| 1/2 | c | Brown sugar |
INSTRUCTIONS
Pare and cut the carrots and potatoes into thick slices. Rinse prunes. Sear meat on all sides in heavy pan until brown. Add vegetables, seasoning, honey, cold water to vocer and cook for 2 1/2 to 3 hrs until meat is tender. shake from time to time so vegetables do not stick. Add water if necessary. Remove onion and make an einbrein by stirring the flour into the melted fat. Cook minute or two and then add some of the liquid from the pan. Place all in casserole and bake, uncovered for 350 F. oven for 30 min. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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