Beef Brisket with Savory Carrots & Prunes
Recipe courtesy of the National Cattleman’s Beef
Association
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
Serving Size 1 serving
Calories 503
Calories from Fat 282 (56%)
% Daily Value*
47%Total Fat 31g
46%Saturated
Fat 9.1g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 15g
34%Cholesterol 102mg
114%Sodium 2736mg
27%Potassium 945mg
9%Total
Carbohydrate 28g
14%Dietary
Fiber 3.4g
Sugars 22g
Sugar Alcohols 0g
58%Protein 29g