Golden Harvest Beef
Yield
6 servingsPrep
20 minCook
180 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef brisket
|
|
| 2 | tablespoons |
lard
for cooking |
*
|
| 2 | small |
onions
whole, studded with a few cloves |
|
| 1 | cup |
brown sugar
packed |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | quart |
water
boiling |
*
|
| 29 | ounces |
sweet potatoes, or yams
canned, drained |
|
| 6 | each |
carrots
pared and slivered |
|
| 2 | medium |
apples
tart, sliced |
|
| 3 | Lg. |
potatoes
pared and halved, white |
*
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
ketchup
|
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | tablespoon |
dry mustard
|
|
| 11 | ounces |
mandarin oranges
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef brisket
|
|
| 3E+1 | ml |
lard
for cooking |
*
|
| 2 | small |
onions
whole, studded with a few cloves |
|
| 237 | ml |
brown sugar
packed |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.9 | l |
water
boiling |
*
|
| 838.1 | ml/g |
sweet potatoes, or yams
canned, drained |
|
| 6 | each |
carrots
pared and slivered |
|
| 2 | medium |
apples
tart, sliced |
|
| 3 | Lg. |
potatoes
pared and halved, white |
*
|
| 118 | ml |
sugar
|
|
| 59 | ml |
ketchup
|
|
| 15 | ml |
cornstarch
|
|
| 7.5 | ml |
dry mustard
|
|
| 317.9 | ml/g |
mandarin oranges
|
|
Directions
Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven.
Pour off drippings.
Add onions, ¼ 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 ¼ cup brown sugar; continue cooking, covered, 30 minutes.
Remove cloves from onions.
Combine sugar, ½ cup brown sugar, ketchup, 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 mandarin 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.
