2 lbs. flank steak
1 T. coarse kosher salt
2 T. rendered chicken fat or pareve margarine
2 medium onions, peeled and thinly sliced
2 large sweet potatoes, peeled and quartered
2 large boiling potatoed, peeled and quartered
5-6 large carrots, peeled and thickly sliced
24 (1/2 lb.) large pitted prunes
40 (1/2 lb.) dried apricot halves
1/4 C. light corn syrup
1/4 C. brown sugar
1/8 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 orange
2 C. homemade or canned beef broth
salt, to taste
fresh ground black pepper, to taste
1. Cut the steak across the grain in stripss about 2 inches wide and sprinkle them with salt. Heat the chicken fat or margarine in a large skillet, add the meat and onions and stirring occasionally, brown the ingredients over medium-high heat.
2. Add enough water to cover the ingredients in the skillet and gently simmer, uncovered for 1 hour.
3. Preheat the oven to 350 degrees. Reserving the onion and pan juices, remove the meat from the skillet and shred it coarsely. Place it in a 4 qt. casserole and surround it with the vegetables and dried fruit. Stir the corn syrup, brown sugar, nutmeg, cinnamon, juice of the orange (reserving peel) and beef broth into the reserved onion and juices in the skilet. Remote the white pith from the orange peel and discard it. Chop the peel coarsely and sprinkle it over the casserole. Pour the mixture in the skillet over the ingredients in the casserole. Cover and bake for 1 hour.
4. Uncover the casserole and season it to taste with salt and pepper. Cook the stew, uncovered an additional 2 hours or until the liquid is almost absorbed and the top is crusty. Serve hot directly from the casserole.