Yom Tove Tzimmes with Brisket
| Yield: | 8 Servings |
| Categories: | Meat |
| 3 | -(up to) | |
| 5 | lb | Brisket (can use a deckle roast as well) |
| 1 | tb | Oil |
| 3 | c | Hot water |
| 1 | c | Orange juice |
| 3 | tb | Honey |
| 3 | tb | Dark brown sugar - packed |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 5 | Carrots cut into 2 inch pieces | |
| 3 | Mdiucm size sweet potatoes; peeled and cut into 2 inch chunks | |
| 1 | md | Butternut squash; peeled and cut into 2 inch chunks |
| 8 | oz | Pitted prunes (about 25) |
| 5 | oz | Dried apricots (about 20 large) |
| Cornstarch and cold water |
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