Related recipes: Beef, Beef Brisket, Carrots, Main Dishes, National Cattleman’s Beef Association
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Yield: 6 servings
Ingredients
2- 1/2 to 3- 1/2 -pound boneless beef brisket
1 Tbs vegetable oil
1/2 cup chopped onion
3 cups sliced carrots (1/4-inch)
1/4 cup packed brown sugar
1 Tbs fresh lemon juice
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp pepper
8 oz pitted prunes
Directions
Heat oil in Dutch oven over medium heat until hot. Brown beef brisket; remove. Pour off drippings.
Add onion to Dutch oven; 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 2-1/4 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.
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. Trim fat from brisket; carve diagonally across the grain. Serve with carrots, prunes and sauce.
Makes 6 to 8 servings.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
