Recipe - Golden Harvest Beef

2 One half pound Beef Brisket
2 tablespoon Cooking Fat
2 Small Onions *
1 cup Brown Sugar, Packed
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 qt Boiling Water
29 ounce (1 cn) Yams, Drained
6 Carrots, Pared and Slivered
2 Med. Tart Apples, Sliced
3 Lg. White Potatoes **
One half cup Sugar
One fourth cup Catsup
1 tablespoon Cornstarch
One half tablespoon Dry Mustard
11 ounce (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, One fourth cup 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 One fourth cup brown
sugar; continue cooking, covered, 30 minutes. Remove cloves from onions.
Combine sugar, One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini