Beef Brisket with Savory Carrots and Prunes

Yield: 6 to 8 servings

Ingredients

3 to	3-1/2 pound	boneless beef brisket

1	Tablespoon	vegetable oil

1/2	cup	chopped onion

1/2	cup	water

3	cups	sliced carrots (1/4-inch)

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

Directions:

1. Heat oil in Dutch oven over medium heat until hot. Brown beef brisket; remove. Pour off drippings.

2. 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.

3. 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.

Courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association

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