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Beef Brisket with Savoury Carrots & Prunes

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Warm Winter Walnut Salad

Baked Rice with Fresh Herbs

Walnut Cranberry Grain Loaf

Wine Pairings

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
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.