Ingredients:
- 2 ½ - 3 lb. flanken
- Onion powder
- Garlic powder
- 2 lb. carrots, sliced
- 3 large sweet potatoes, cubed
- 1 small onion
- 2 tbsp. margarine
- 2 tbsp. potato starch
- ½ -3/4 cup brown sugar
- Salt and pepper to taste
Directions:
- Season meat well with salt, pepper, onion powder, and garlic powder.
- Place the meat into a 6 quart pot and let sit in the refrigerator for several hours.
- Remove meat from refrigerator, cover with water and bring to a boil. Simmer for about 2 ½ hours, or until meat is tender. Add carrots and sweet potatoes and cook another ½ hour.
- In a small pan, melt margarine. Add potato starch to margarine and stir until smooth. Add brown sugar, salt, and pepper.
- Preheat oven to 350°.
- Transfer the meat and vegetables to a 10 x 15 x 3 inch oven-proof dish. Pour the sauce over and bake for 1 hour, or until all vegetables are glazed and lightly browned.
Passover
Rosh Hashanah
Food; Eating
Maybe you saute it in the margarine (butter) before/while you add the potato starch, then brown sugar and spices, and let it be part of the sauce! Or boil it like you said. The sauce idea sounds better to me!