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:
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 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.
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.
