2 ½ To 3 ½ Pound Boneless Beef Brisket
1 Tablespoon Vegetable Oil
½ Cup Chopped Onion
3 Cups Sliced Carrots (¼-inch)
¼ Cup Packed Brown Sugar
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Salt
½ Teaspoon Ground Cinnamon
½ Teaspoon Freshly Ground Black Pepper
8 Ounces Pitted Prunes
Preparation:
1. Heat Oil In Dutch Oven Over Medium Heat Until Hot. Brown Beef Brisket; Remove. Pour Off Drippings.
2. Add Onion To Dutch Oven; Cook And Stir 5 Minutes Or Until Tender. Add ½ Cup Water. Return Brisket; Bring To A Boil. Reduce Heat; Cover Tightly And Simmer 2 ¼ 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.
3. 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 4 To 6 Servings.
You can serve with your family and friends.
