Beef Brisket with Savory Prunes & Carrots

Ingredients:

• 1 boneless beef brisket, (2 1/2-3 lbs)
• 1 Tbs olive oil
• 1/2 cup chopped onion
• 1/2 cup water
• 3 cups sliced carrots (1/4 inch thick)
• 1/4 cup brown sugar, packed
• 1 Tbs lemon juice
• 1 tsp salt
• 1/2 tsp ground cinnimon
• 1/2 tsp pepper
• 8 oz. pitted prunes

Instructions:

1. Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Brown brisket evenly. Remove brisket; pour off drippings.
2. Add onions to Dutch oven; cook and stir 5 minutes or until tender. Return brisket to Dutch oven. Add water, bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
3. Add carrots, brown sugar, lemon juice, salt, cinnamon, and pepper; continue cooking covered, 30 minutes or until meat is fork-tender. Remove brisket and carrots; keep warm.
4. 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.
5. Trim fat from brisket; carve diagonally across the grain into thin slices. Serve with carrots, prunes and sauce.