Beef Brisket with Savory Prunes & Carrots

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  • 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


  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.

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