Beef and sweet potato tzimmes
1 tablespoon olive oil
1 3/4 kg low fat brisket
4 cups boiling water
1 teaspoon low sodium salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
8 carrots, sliced
4 sweet potatoes, peeled and cut into cubes
1/3 cup Splenda
Heat the oil on the hob in a casserole dish that can go from hob to oven.
Brown the beef on all sides in the oil.
Add the water, salt, pepper and nutmeg to the meat.
Cover and cook on a low heat or 1 1/4 hours.
Preheat the oven to 175°C.
Add the carrots, sweet potatoes and Splenda to the pan.
Cook for a further 10 minutes.
Cover and bake in the oven for 2 hours, removing the cover for the last half hour.