3-5 lbs brisket
1 tablespoon oil
3 cups hot water
1 cup orange juice
3 tablespoons honey
3 tablespoons dark brown sugar, packed
1/2 tsp. cinnamon
1/2 tsp. ginger
4 or 5 carrots, in 2-inch pieces
3 sweet potatoes, peeled, 2 inch chunks
1 butternut squash, peeled, 2 inch chunks
8 oz pitted prunes (about 2 dozen)
5 oz dried apricots (about 20 large)
Cornstarch and cold water

DIRECTIONS:

In a 6 quart Dutch oven with lid, heat oil over medium heat; brown meat well and drain off excess grease.

Combine water, juice, honey, brown sugar, cinnamon and ginger; pour over meat. Cover and bring to a boil.

Reduce heat and simmer for about 1 1/2 hours.

Preheat oven to 325°F.

Arrange carrots, sweet potatoes, squash, prunes and apricots around the meat.

Cover pot and place in hot oven.

Bake for 1-1/2 hours. Uncover and bake for 1 to 2 hours more, or until the meat is fork tender.

Remove the vegetables and fruit to a serving dish. Remove meat to a carving board and slice against the grain.

If the sauce in the pan is too thin, combine a tablespoon of cornstarch and cold water and whisk it into the sauce to thicken. Simmer until it reaches the desired consistency, or about 15 minutes to cook the cornstarch.

Serve sliced meat topped with sauce and surrounded by fruit and vegetables.