Beef Brisket with Savory Carrots & Prunes

Ingredients:
  • 2 1/2 to 3 1/2 lbs boneless beef brisket
  • 1 Tbsp vegetable oil
  • 1/2 cup chopped onion
  • 3 cups sliced carrots (1/4-inch)
  • 1/4 cup packed brown sugar
  • 1 Tbsp fresh lemon juice
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground black pepper
  • 8 oz. pitted prunes
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Preparation:

Heat oil in Dutch oven over medium heat until hot. Brown beef brisket; remove. Pour off drippings.

Add onion to Dutch oven; cook and stir 5 minutes or until tender. Add 1/2 cup water. Return brisket; bring to a boil. Reduce heat; cover tightly and simmer 2 1/4 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper; continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender. Remove brisket and carrots; keep warm.

Add prunes to Dutch oven; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped. Trim fat from brisket; carve diagonally across the grain. Serve with carrots, prunes and sauce.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:






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