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GOLDEN HARVEST BEEF

Category:    Brisket, Beef, Meats
Yield:6 servings
 
  2 1/2 lb Beef Brisket                        6 ea Carrots, Pared and Slivered
      2 tb Cooking Fat                         2 ea Med. Tart Apples, Sliced
      2 ea Small Onions *                      3 ea Lg. White Potatoes **
      1 c  Brown Sugar, Packed               1/2 c  Sugar
    1/4 ts Salt                              1/4 c  Catsup
    1/4 ts Pepper                              1 tb Cornstarch
      1 qt Boiling Water                     1/2 tb Dry Mustard
     29 oz (1 cn) Yams, Drained               11 oz (1 cn) Mandarin Orange Segs.
 
  *     Onions should be whole and studded with a few cloves. ** Pare and
  halve the white potatoes.
  ~-------------------------------------------------------------------------
  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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