Holidays Around the World: Classic Brisket Tzimmes

To make Brisket Tzimmes:

1 well trimmed 5 to 6 pound brisket
1 tsp salt
1/2 tsp freshly ground black pepper

2 Tbsp vegetable oil

1 large onion, chopped
3 cloves garlic, minced
2 cups beef or chicken broth
1/2 cup orange juice
2 Tbsp light brown sugar
2 Tbsp fresh lemon juice
1 Tbsp tomato paste
1 tsp dried thyme leaves
1 tsp ground cinnamon
1/4 tsp ground cloves
6 to 8 medium carrots, peeled and sliced
3 medium sweet potatoes, peeled and cut into 1/2 inch slices
8 ounces dried, pitted prunes

Preheat oven to 325 degrees. Place brisket in large roasting pan; sprinkle with salt and pepper. Heat oil in medium saucepan over medium-high heat. Add onion and garllic; cook and stir for 8 minutes. Stir in broth, orange juice, brown sugar, lemon juice, tomato paste, thyme, cinnamon and cloves. Bring to a boil stirring occasionally. Pour evenly over brisket. Cover and bake for 1 1/2 hours.

Add carrots, sweet potatoes and prunes to pan. Cover; bake 1 to 1 1/2 hours or until brisket and vegetables are fork tender. Transfer brisket to cutting board; tent with foil. Spoon pan juices over fruit and vegetables; transfer to serving platter. Skim fat from pan juices; discard fat.

Slice brisket across the grain into 1/4 inch thick slices; transfer to serving platter. Spoon sauce over brisket and vegetables.  Makes 10 to 12 servngs.