Categories: Beef, Jewish 
      Yield: 6 servings 
  
      3    To 4 lbs boneless brisket           1    Lemon--thinly sliced 
      2 tb Schmaltz (rendered chicken          3 lg Sweet potatos 
           -fat)                                    Juice of 1 orange 
      3 lg Carrots                             5 c  Boiling water 
    1/2 lb Prunes--pitted                  1 1/2 tb Brown sugar 
    1/2 lb Dried apricots                      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.