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Recipe: Beef Brisket with Savory Carrots and Prunes

Main Dishes - Beef and Other Meats
Beef Brisket with Savory Carrots and Prunes
Source: Cattlemen's Beef Board
Makes 6 to 8 servings

2 1/2 to 3 1/2 pound 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

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.
MsgID: 3124552
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Brisket Recipes (13)
Board: Daily Recipe Swap at Recipelink.com
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