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Ingredients

• 3 x To 4 lbs boneless brisket
• 2 Tbsp. Schmaltz (rendered chicken fat)
• 3 lrg Carrots
• 1/2 lb Prunes--pitted
• 1/2 lb Dry apricots
• 1 x Lemon--thinly sliced
• 3 lrg Sweet potatos
•     Juice of 1 orange
• 5 c. Boiling water
• 1 1/2 Tbsp. Brown sugar
• 2 Tbsp. Flour

Description

Sear Meat Well In Warm Fat In A Dutch Oven Or Possibly Heavy Skillet On Top Of The Stove. Transfer To A Roasting Pan. Peel Carrots And Cut In 1-inch Round Slices. Place Them Around…

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