Beef Brisket with Savory Carrots and Prunes

Yield:
8 servings

Preparation Time:
and Total Time: 3 1/2 hours

Ingredients:

  1. 1 (2 1/2 to 3 1/2 pound) boneless beef brisket
  2. 1 Tablespoon vegetable oil
  3. 1/2 cup chopped onion
  4. 3 cups sliced carrots (1/4- inch)
  5. 1/4 cup brown sugar
  6. 1 Tablespoon fresh lemon juice
  7. 1 teaspoon salt
  8. 1/2 teaspoon ground cinnamon
  9. 1/2 teaspoon pepper
  10. 8 ounces pitted prunes
  11. 1/2 cup water
Directions:

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

Add onion to stock pot; 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 stock pot; 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.

Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
For more information about beef, visit www.BeefitsWhatsforDinner.com



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