1 pound pitted prunes
3 cups boiling water
4 pound beef brisket
3-4 teaspoons Frank Davis Beef Seasoning
2 teaspoons sea salt
4 tablespoons vegetable oil
2 yellow onions, coarsely diced
2 teaspoons fresh ground black pepper
4-6 Louisiana yams, peeled and quartered
1/2 cup clover honey
3-4 whole cloves
1/2 teaspoon ground cinnamon
Soak the prunes for about 20 minutes in 3 cups of boiling water until they are softened (but reserve the water).
Meanwhile, generously sprinkle the brisket with the beef seasoning and the sea salt. When the meat is uniformly coated, cut it into 6 to 8 pieces and brown them on all sides in a large skillet in the hot oil. When fully seared, remove them to a large roasting pan.
At this point, over medium-high heat, caramelize the onions in the same skillet you used to brown the brisket and then drop them into the roasting pan atop the meat. This is the stage where you also grind on the black pepper.
Now add to the roasting pan ingredients the sweet potatoes, honey, cloves, cinnamon, and drained prunes, plus just enough of the reserved prune water to lightly cover the meat. It’s time to put the lid on the pan and broast everything in a 350 degree oven for at least 3 hours or until the brisket is “fall apart tender.”
When you’re ready to eat, remove the meat from the pan, cut it into serving-size slices, and cover the slices with the sauce from the roasting pan, alongside several chunks of the side-lined succulent sweet potatoes.
This recipe should provide a Christmas dinner—plus seconds—for a family of, say, 6.
“Broasting” is a variation of “roasting and baking in a flavored liquid.”