Grandma Ethel's Brisket with Tzimmes Recipe | Epicurious

Ingredients

• 1 (6- to 7-lb) first-cut brisket
• 1 3/4 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 4 cups brown chicken stock or reconstituted brown chicken demi-glace
• 3/4 cup Sherry vinegar
• 2 lb carrots, peeled and cut crosswise into 2-inch-long pieces
• 4 medium sweet potatoes, peeled and cut into 2-inch pieces
• 2 3/4 cups dried pitted prunes