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