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3lbboneless brisket, up to 4 lbs
2tbschmaltz, (rendered chicken fat)
3lgcarrots
2lbprunes, pitted
2lbdried apricots
1ealemon, thinly sliced
3lgsweet potatos
1eaorange, juice of
5cboiling water
2tbbrown sugar
2tbflour
Directions:
Sear meat well in hot fat in a Dutch oven or heavy skillet on top of thestove. Transfer to a roasting pan. Peel carrots and cut in 1-inch roundslices. Place them around the meat. Add prunes, apricots and lemon slices.Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit inthe roaster.Add orange juice to boiling water. Combine brown sugar and flour and addenough water to make a thin paste. Add this paste to the orange juicemixture. Pour over the Tzimmes. If necessary, add more boiling water tobring liquid to the top of the tzimmes. Cover. Bake at 400 degrees for 1hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover andbake 30 minutes longer.
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