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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: * Onions should be whole and studded with a few cloves.
** Pare and halve the white potatoes.
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Trim excess fat from beef brisket and brown on both sides in fat in Dutch
oven. Pour off drippings. Add onions, 1/4 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
1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves
from onions. Combine sugar, 1/2 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.
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Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin
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