Brisket with Sweet Potatoes
| Yield: | 4 Servings |
| Categories: | Main Dishes, Meats |
| 2 | tb | Oil or chicken fat |
| 3 1/2 | lb | Boneless beef brisket |
| 2 | Celery; finely chopped | |
| 2 | lg | Carrots; finely chopped |
| 1 | lg | Onion; finely chopped |
| 2 | c | Beef stock or boullion |
| 1 | c | Water |
| 1 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/8 | ts | Allspice |
| 1/2 | c | Apple cider (up to 1 cup) |
| 2 | lb | Sweet potatoes, peeled; cut in 1/2 slices |
| 1 1/2 | lb | Parsnips, peeled; cut in 1 chunks |
| 1 | c | Pitted prunes; coarsely chopped |
| 1 | Salt and pepper to taste |
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