Grandma Ethel's Brisket with Tzimmes

Ingredients

• 2 pounds carrots
• 2 ¾ cups dried pitted prunes
• 4 cups brown chicken stock or reconstituted brown chicken demi-glace
• ¾ cup Sherry vinegar
• 3 tablespoons olive oil
• 1 6- to 7-lb first-cut brisket
• 1 teaspoon freshly ground black pepper
• + 2 more ingredients
• • 1 ¾ teaspoons salt
  • 4 medium sweet potatoes

Put oven rack in middle position and preheat oven to 350°F. Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown b...

View full recipe at Epicurious