BEEF BRISKET WITH SAVORY CARROTS & PRUNES

Beef Brisket with Savory Carrots & Prunes --
Lean Cut
  • Total Recipe Time: 3-1/2 hours
  • Makes 6 to 8 servings

INGREDIENTS

  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 packed 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

INSTRUCTIONS FOR BEEF BRISKET WITH SAVORY CARROTS & PRUNES

  1. Heat oil in stock pot over medium heat until hot. Brown beef Brisket; remove. Pour off drippings.
  2. 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 2-3/4 to 3-1/4 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.
  3. 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.
Comments (1)
Usage Guidelines.

bmwflora

I added a few cloves of garlic to this recipe because beef and garlic just "go together" - almost felt like an erroneous omission! That, plus I nearly always use garlic in my Italian recipes... This stew went very well with a simple polenta to which I added just some parmesan cheese. We ate it with the rest of the bottle of wine I used to cook it with. Excellent and simple meal. My husband adores short ribs in just about any form! :)