| 1 | * onions should be whole and studded with a few cloves. |
| 2 | ** pare and halve the white potatoes. |
| 3 | ~--------------------------------------------------------------------- ~-- trim excess fat from beef brisket and brown on both sides in fat in dutch oven. |
| 4 | Pour off drippings. |
| 5 | Add onions, ?c brown sugar, salt and pepper. |
| 6 | Stir in boiling water. |
| 7 | Cover and bake in moderate oven (350 °F). |
| 8 | For 2 hours. |
| 9 | Add yams, carrots, apples, white potatoes and ?c brown sugar; continue cooking, covered, 30 minutes. |
| 10 | Remove cloves from onions. |
| 11 | Combine sugar, ?cup brown sugar, catsup, cornstarch and mustard in small saucepan. |
| 12 | Drain mandarin oranges reserving liquid. |
| 13 | Stir liquid into sugar mixture and cook over medium heat until sauce boils. |
| 14 | Add madarin oranges. |
| 15 | Spoon about half of the sauce over meat. |
| 16 | Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. |
| 17 | Carve meat diagonally across the grain and place on platter with vegetables. |
| 18 | Spoon remaining hot sauce over meat and vegetables. |
| 19 | Garnish with parsley flakes or fresh parsley. |
| 20 | 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 |
