Brisket With Savory Carrots & Prunes Recipe

Ingredients

• 2 ½ to 3 ½ pound boneless beef brisket
• 1 tablespoon vegetable oil
• ½ cup chopped onion
• 3 cups sliced carrots (¼-inch)
• ¼ cup packed brown sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon freshly ground black pepper
• 8 ounces pitted prunes

How to make Brisket With Savory Carrots & Prunes

1. Heat oil in Dutch oven over medium heat until hot.
2. Brown beef brisket; remove.
3. Pour off drippings.
4. Add onion to Dutch oven; cook and stir 5 minutes or until tender.
5. Add ½ cup water.
6. Return brisket; bring to a boil.
7. Reduce heat; cover tightly and simmer 2 ¼ hours.
8. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper; continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender.
9. Remove brisket and carrots; keep warm.
10. 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.
11. Trim fat from brisket; carve diagonally across the grain.
12. Serve with carrots, prunes and sauce.

Notes