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Beef Brisket With Savory Carrots & Prunes

Total preparation and cooking time: 3-1/2 hours

Servings: 6 - 8


  2-1/2 - 3-1/2 lbs boneless beef brisket

  1 tablespoon vegetable oil

  1/2 cup chopped onion

  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

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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.