Cider-braised Brisket with Tzimmes

Preheat your oven to 300 degrees Fahrenheit.

Heat the tallow in a large skillet or griddle until it melts and becomes quite hot.Sear the brisket on each side, about three to four minutes, then place it in a clay baker, pouring one quart homemade beef stock and one pint cider over the brisket.Braise the brisket, covered, at 300 degrees for three hours before preparing the tzimmes.After three hours, or so, add the chopped carrots and sweet potatoes or yams to the brisket. Continue to roast at 300 degrees Fahrenheit for another hour.After the brisket has roasted for four hours, and the carrots and sweet potatoes or yams have cooked for one, add the pitted prunes to the clay baker, increase the heat to 375 degrees Fahrenheit and continue to bake for thirty to forty-five minutes.

Remove the brisket and tzimmes from the oven, placing the brisket on a serving dish to rest and surrounding it by the tzimmes, straining the liquid from the clay baker as you do. Keep the brisket and tzimmes warm by allowing them to rest in your hot oven with the heat turned off while you prepare the reduction sauce.Melt two more tablespoons of tallow over a medium flame, adding two thinly sliced shallots to the hot fat.When the shallots release their fragrance and begin to caramelize a bit, add the braising liquid and additional cup of hard cider to the saucepan. Simmer slowly until the liquid is reduced by half.Slice the brisket, serve with tzimmes and reduction sauce.