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Golden Harvest Beef

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      Title: GOLDEN HARVEST BEEF
 Categories: Brisket, Beef, Meats
      Yield: 6 Servings
 
  2 1/2 lb Beef Brisket
      2 tb Cooking Fat
      2 ea Small Onions *
      1 c  Brown Sugar, Packed
    1/4 ts Salt
    1/4 ts Pepper
      1 qt Boiling Water
     29 oz (1 cn) Yams, Drained
      6 ea Carrots, Pared and Slivered
      2 ea Med. Tart Apples, Sliced
      3 ea Lg. White Potatoes **
    1/2 c  Sugar
    1/4 c  Catsup
      1 tb Cornstarch
    1/2 tb Dry Mustard
     11 oz (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, 1/4
  c 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 1/4 c brown sugar; continue
  cooking, covered, 30 minutes. Remove cloves from onions. Combine
  sugar, 1/2 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.
 
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