Beef Brisket with Carrot and Prunes
Prep time: 10 minutes
Cooking time: 180 minutes
Total time: 190 minutes
Nutrition Per Serving
Calories: 343
Carbohydrates: 33g
Protein: 25g
Fat: 12g
Cholesterol: 74mg
Sodium: 371mg
Exchanges
Vegetable: 1
Fruit: 2
Meat: 3 1/2
- 2 1/2 lbs
- boneless beef brisket
- 1 Tbl
- vegetable oil
- 1/2 cup
- chopped onion
- 1/2 cup
- water
- 3 cups
- sliced carrots (ΒΌ-inch thick)
- 1/4 cup
- backed brown sugar
- 1 Tbl
- fresh lemon juice
- 1 tsp
- salt
- 1/2 tsp
- ground cinnamon
- 1/2 tsp
- pepper
- 8 oz
- pitted prunes
- Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly.
- Remove brisket from Dutch oven; pour off drippings. Add onion to Dutch oven; cook and stir 5 minutes or until tender.
- Return brisket to Dutch oven. Ad water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
- Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper to Dutch oven; continue cooking, covered, 30 minutes or until brisket is fork-tender.
- Remove brisket 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.
- Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with carrots, prunes and sauce.
Makes 8 servings. Per Serving: 3 Fruit, 1 Vegetable, 3 1/2 Meat, 1 Free
