Carrot Tsimis with Beef Brisket
This classic recipe comes from The Jewish Home Beautiful (1941). It's traditionally served on Rosh Hashanah.

1 bunch of carrots (about 7)
2 large sweet potoatoes (optional)
1 T. onion (cut fine)
pinch of ginger
1 1/2 lb. brisket or plate meat (brust or flanken)
1/2 T. cornstarch
2 T. sugar (preferably brown)
Salt to taste

Cover the meat with boiling water, add the onion, and cook for three quarters of an hour. Add the carrots, scraped and cut into small cubes, the potatoes which have been peeled and cut into large cubes, the sugar and ginger. Pack these vegetables closely over the meat and have just enough water to cover when it starts boiling. Cook at least an hour, until the meat and carrots are tender and the water boiled down considerably. Mix the cornstarch with a little cold water until smooth and then add some of the carrot water. Pour this down the side of the kettle, stirring carefully so as not to mash the tsimis. Cook slowly for another ten minutes. The meat may be omitted and a teaspoon of butter or chicken fat substituted.