An autumn beef brisket dinner, complete with carrots, apples, potatoes, yams and a savory gravy with sweet mandarin oranges.

Golden Harvest Beef

2 1/2 pounds brisket
2 tablespoons vegetable shortening
2 onions, chopped
1 cup firmly packed brown sugar - divided use
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups water, boiling
1 (29-ounce) can yams
6 carrots, peeled and sliced
2 apples, peeled, cored and sliced
3 potatoes, peeled and sliced
1/2 cup granulated sugar
1/4 cup tomato ketchup
1 tablespoon cornstarch
1/2 tablespoon dry mustard
1 (11-ounce) can mandarin orange sections

1. Preheat oven to 350°F (175°C).
2. Trim the excess fat from brisket.
3. In a large kettle (or Dutch oven) in shortening brown meat on both sides. Pour off the drippings. Add chopped onions, 1/4 cup brown sugar, salt, and pepper. Stir in boiling water. Cover and bake for 2 hours.
4. To the kettle, add yams, sliced carrots, sliced apples, sliced potatoes, and 1/4 cup brown sugar. Continue cooking, covered, for 30 minutes.
5. In a small saucepan combine sugar, 1/2 cup brown sugar, ketchup, cornstarch, and dry mustard. Mix well.
6. Drain mandarin orange sections, reserving the liquid. Stir the liquid into the sugar mixture, and cook over medium heat until the sauce boils. Add the mandarin oranges.
7. Spoon about half of the sauce over the meat. Continue cooking, uncovered, for about 30 minutes, or until the meat is tender, basting with the sauce occasionally.
8. Carve the meat diagonally across the grain and place on platter with the vegetables. Spoon the remaining hot sauce over the meat and vegetables.

Makes 6 servings.