2 lb. flanken or ribs
2 tsp. salt
4 c. water
1/2 c. sugar
2 tbsp. flour (or cake meal for passover)
1/2 c. cold water (or broth)
Carrots

Cook together meat, salt and water for an hour. Add peeled carrots. Cook 1 hour more. Remove carrots and meat from broth. Dice carrots and cut meat into small pieces. Put carrots and meat in big deep dish. Mix sugar, flour and cold water (or broth). Pour over carrots. Bake uncooked for 1-2 hours. Use broth for basting.