RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Brisket with Tzimmes: Greta's - meat
1 pound brisket 1 pound carrots, cut up 2 to 3 sweet potatoes, pared and quartered 1 pound seedless prunes 1 envelope dried onion soup mix 1/2 cup brown sugar 1 cup ketchup 2 tablespoons minced garlic Put brisket, carrots, sweet potatoes and prunes in a large pot and mix in the dried soup, brown sugar, ketchup and garlic. Add water to cover, bring to a boil, then reduce heat to a bare simmer, cover and cook 1 to 2 hours, until meat is very tender. Remove meat and refrigerate until cold, then slice against the grain. Refrigerate broth, and remove excess fat. Remove vegetables from broth, then return pan to stove and bring broth to a boil. Reduce sauce by half by simmering on low for 1 to 2 hours. Before serving, return meat and vegetables to broth and heat through. Makes 6 servings. Original Source: RECIPES TO SAVOR National Council of Jewish Women's Greater Miami Section The recipe was submitted by Greta Rickoff. Current Source: "Cook's Corner" MIAMI HERALD (on-line edition), 7/1/99
