BRISKET WITH TSIMMES

4 pounds Beef Brisket Thin Cut
2 onions, peeled and sliced
1/2 cup water
1 pound sweet potatoes, peeled and cut in chunks
1 pound baby carrots peeled
Salt and freshly ground pepper, to taste
1/2 cup orange juice
1/2 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 tablespoon grated orange rind
8 ounces pitted prunes

Preheat oven to 450 degrees F. Spray a large roasting pan with no-stick cooking oil. Heat pan in center of oven for 5 minutes. Place brisket in center of pan surrounded by sliced onions. Brown in oven 30 minutes, turning meat once. Add water, cover pan with heavy foil and place in lower third of oven. Reduce heat to 350 degrees F and cook one hour. Turn brisket and arrange sweet potatoes and carrots around it. Combine remaining ingredients except prunes and pour over vegetables. Cover with foil and continue to cook until tender, 45 minutes to one hour, basting vegetables and meat with liquid every 15 minutes. Raise heat to 400 degrees F. Remove foil, arrange prunes among vegetables and return to oven 15 minutes to brown and reduce liquid. Makes 12 servings.

NUTRIENT DATA PER SERVING
575 calories, 34 g fat; 27 g protein; 41 g carbohydrates; 3.4 mg iron, 86 mg sodium; 100 mg cholesterol