Beef Brisket with Sweet Potato Melange
|Lean beef brisket||3 Pound (1 Piece)|
|Thinly sliced onion||2 Cup (32 tbs)|
|Orange||1 , thinly sliced|
|Unsweetened orange juice||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|No salt added tomato paste||2 Tablespoon|
|Dried thyme||2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Canned low sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Cinnamon stick||6 Inch, broken into half (2 Pieces, 3 Inch Each)|
|Carrots||1 Pound, scraped|
|Sweet potatoes||1 Pound, peeled and cut crosswise into 1/2 inch thick slices|
|Granny smith apple||1 Medium, peeled and cut into 1 inch pieces|
|Dried pitted prunes||8 Ounce|
|All purpose flour||1⁄4 Cup (4 tbs)|
Trim fat from brisket.
Place onion in a large Dutch oven; top with meat.
Arrange orange slices over meat.
Combine juice and next 6 ingredients, stirring well.
Pour mixture over meat.
Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours.
Add carrot, potato, and apple to Dutch oven; cover and cook 30 minutes or until carrot and potato are tender.
Add prunes; cook 15 additional minutes.
Transfer meat and vegetable mixture to a serving platter, using a slotted spoon; set aside, and keep warm.
Skim fat from broth in Dutch oven.
Add flour to broth, stirring until smooth.
Cook over medium heat, stirring constantly, until thickened.
Cut meat diagonally across grain into 1/4- inch-thick slices.