Beef Veal: Brisket 06 by Recipe Cottage

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	Brisket 06

		BEEF BRISKET WITH CARROT AND SWEET POTATO TZIMMES 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.