Monday, May 16, 2011

Retro Recipe Monday: Brisket Arcadia

We're back to the classic Thoughts for Buffet Dinners. Get ready for a delicious mix of things that should never go together!

Brisket Arcadia

6 pounds brisket of beef
2 teaspoons salt
1 teaspoon pepper
2 white potatoes, halved
2 pounds prunes, extra large
1 cup dark corn syrup
4 sweet potatoes, halved

Season meat as for roasting; place in a large stewing kettle so that meat lies flat. Cover with water about 3 inches above the meat. Bring to a boil and cover; simmer for about a 1/2 hour. Add syrup, prunes and white potatoes. Again, bring to a boil and cover; simmer for three hours. Skim fat, if desired. Add sweet potatoes; cover and again simmer for three more hours until meat is tender. Be certain that meat is always covered with liquid, and if necessary add more water. DO NOT STIR. Only shake the pot from side to side to be certain that meat is not sticking. The meat and potatoes should all be a luscious red-brown when prepared. To serve, surround brisket with the prunes and potatoes. This dish may be prepared the day before and reheated when ready to serve. Serves 8.


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