Beef Brisket with Savory Carrots & Dried Plums
Ingredients icon 9 Ingredients
Servings icon Makes 10 servings
Time icon 3-1/4 hours
343 views

Ingredients

  • 2-1/2 to 3-1/2- pound boneless beef Brisket

  • 1/2 cup chopped onion

  • 5 cups sliced or baby carrots

  • 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

Preparation

  1. Heat large stock pot over medium heat until hot.  Place Brisket in stockpot; brown evenly.  Remove Brisket. Pour off drippings, if necessary.

  2. Add onion to stock pot; cook and stir 5 minutes or until tender. Add 1 cup water; cook 1 to 2 minutes until browned bits attached to skillet are dissolved.  Return Brisket; bring to a boil. Reduce heat; cover tightly.  Simmer 2-3/4 to 3-1/4 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper, and prunes; continue cooking, covered, 30 minutes or until Brisket is fork-tender. Remove Brisket, carrots, and prunes; keep warm.

  3. Bring cooking liquid to a boil; cook, uncovered, over medium-high heat 5 to 7 minutes or until liquid is reduced to 1 cup.  Trim fat from brisket; carve diagonally across the grain.  Serve with carrots, prunes, and sauce. 

Nutrition Information

Nutrition information per serving: 285 Calories; 7 g Total Fat; 2.7 g Saturated Fat; 0.3 g Polyunsaturated Fat; 2.9 g Monounsaturated Fat; 0.17 g Trans Fat; 78.2 mg Cholesterol; 325.7 mg Sodium; 597.2 mg Potassium; 25.1 g Total carbohydrate; 29.2 g Protein; 2.8 mg Iron; 5 mg Niacin; 0.4 mg Vitamin B6; 112.7 mg Choline; 2.1 mcg Vitamin B12; 6.8 mg Zinc; 27.2 mcg Selenium; 3.6 g Fiber;

Share this Recipe