Beef Brisket with Savory Carrots & Prunes
Cattlemen's Beef Board and NCBA
Yield: 6 to 8 Servings
2-1/2 to 3 pounds boneless beef brisket
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup water
3 cups sliced carrots (1/4-inch thick)
1/4 cup packed brown sugar
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
8 ounces pitted prunes
Heat oil in Dutch oven or deep 12-inch skillet over medium heat
until hot. Place beef brisket in Dutch oven; brown evenly. Remove
brisket from Dutch oven; pour off drippings.
Add onion to Dutch oven; cook and stir 5 minutes or until tender.
Return brisket to Dutch oven. Add water; bring to a boil. Reduce
heat; cover tightly and simmer 2 hours.
Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper
to Dutch oven; continue cooking, covered, 30 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.
Meanwhile trim fat from brisket; carve diagonally across the grain
into thin slices. Serve with carrots, prunes and sauce.
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