3    To 4 lbs boneless brisket
2 tb Schmaltz (rendered chicken
-fat)
3 lg Carrots
1/2 lb Prunes--pitted
1/2 lb Dried apricots
1    Lemon--thinly sliced
3 lg Sweet potatos
Juice of 1 orange
5 c  Boiling water
1 1/2 tb Brown sugar
2 tb Flour

Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the
stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round
slices. Place them around the meat. Add prunes, apricots and lemon slices.
Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit in
the roaster.

Add orange juice to boiling water. Combine brown sugar and flour and add
enough water to make a thin paste. Add this paste to the orange juice
mixture. Pour over the Tzimmes. If necessary, add more boiling water to
bring liquid to the top of the tzimmes.
Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue
baking 4 1/2 hours. Uncover and bake 30 minutes longer.