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1
Preheat oven to 350 degrees F.
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2
Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven.
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3
Pour off drippings.
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4
Stud the whole onions with a few cloves.
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5
Add the studded onions, 1/4 cup brown sugar, salt, and pepper to the Dutch oven.
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6
Stir in boiling water.
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7
Cover and bake at 350 degrees F for 2 hours.
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8
Uncover and add the yams, carrots, apples, white potatoes and 1/4 cup brown sugar, and stir.
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9
Re-cover and return to oven for 30 minutes.
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10
Remove from oven and remove the cloves from the onions.
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11
In a saucepan combine the sugar, 1/2 cup brown sugar, catsup (ketchup), cornstarch, and the mustard.
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12
Drain the Mandarin oranges, careful to reserve the liquid.
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13
Stir the orange liquid into the sugar mixture and cook over medium heat until the sauce boils.
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14
Add the Mandarin orange sections.
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15
Spoon half of the sauce over meat in the Dutch oven.
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16
Return the meat (still in the Dutch oven), uncovered, to oven and continue baking, about 30 minutes or until meat is very tender, basting with sauce occasionally.
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17
Carve meat diagonally across the grain and place on platter with vegetables.
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18
Spoon remaining hot sauce over meat and vegetables.
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19
Garnish with chopped fresh parsley.
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20
Note: the brisket also can be simmered on top of range until tender or can be cooked in a pressure cooker according to manufacturer's directions.
