Heirloom recipe by Gloria Kobrin
I love the flavors of the sweet potatoes and the way the brown sugar and lemon juice make the meat taste like candy.
4 pounds sweet potatoes
2 pounds white potatoes
1 pound pitted prunes
1 pound baby carrots
3 pounds Flanken
3/4 cup dark brown sugar
juice of 2 lemons
Large Dutch oven with cover
Oven to table serving casserole
Peel sweet and white potatoes. Cut potatoes into slices ½ inch thick. Arrange some of the Flanken on the bottom of Dutch oven. Arrange slices of sweet and white potatoes over the meat. Scatter some prunes and carrots over potatoes. Sprinkle some of the brown sugar and lemon juice over this layer. Repeat this process until all the ingredients are finished.*
Fill the Dutch oven with water until the ingredients are barely covered. Bring to a boil on top of the stove and reduce to a simmer. Simmer ingredients for 1 ½ hours. Remove from heat and let it cool.
Carefully remove meat, potatoes, carrots and prunes from liquid. Arrange in oven to table serving dish. Place gravy in freezer several hours or in refrigerator overnight until fat congeals at the top. Remove fat. Taste gravy and adjust seasoning by adding more brown sugar and or lemon juice if necessary. Pour gravy over sweet potato mixture. Place in preheated 375 F. oven and bake for two to three hours basting constantly until gravy has thickened and glazed ingredients. Serve hot. This dish may be cooled completely and frozen.
Serves about 12
Recipe: kosher, meat