EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5855/
Beef Brisket with Savory Carrots and Prunes
Yield: 8 servings
Preparation Time: and Total Time: 3 1/2 hours
Ingredients
| 1 |
|
(2 1/2 to 3 1/2 pound) boneless beef brisket
|
|
|
| 1 |
Tablespoon |
vegetable oil
|
|
|
| 1/2 |
cup |
chopped onion
|
|
|
| 1/2 |
cup |
water
|
|
|
| 3 |
cups |
sliced carrots (1/4- inch)
|
|
|
| 1/4 |
cup |
brown sugar
|
|
|
| 1 |
Tablespoon |
fresh lemon juice
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
ground cinnamon
|
|
|
| 1/2 |
teaspoon |
pepper
|
|
|
| 8 |
ounces |
pitted prunes
|
|
|
Directions:
Heat oil in stock pot oven over medium heat until hot. Brown beef brisket; remove. Pour off drippings.
Add onion to stock pot; 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 stock pot; 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.
Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
For more information about beef, visit www.BeefitsWhatsforDinner.com
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5855/