Ingredients:

  • 1 boneless beef Brisket (2-1/2 to 3 pounds)
  • 1/2 cup chopped onion
  • 5 cups sliced or baby carrots
  • 1/4 cup packed brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 8 ounces pitted prunes

Cooking:

  1. Heat large stock pot over medium heat until hot.  Place beef Brisket in stockpot; brown evenly.  Remove brisket. Pour off drippings, if necessary.
  2. Add onion to stock pot; cook and stir 5 minutes or until tender. Add 1 cup water; cook 1 to 2 minutes until browned bits attached to skillet are dissolved. Return brisket; bring to a boil. Reduce heat; cover tightly. Simmer 2-3/4 to 3-1/4 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon, pepper and prunes; continue cooking, covered, 30 minutes or until brisket is fork-tender. Remove brisket, carrots, and prunes; keep warm.
  3. Bring cooking liquid to a boil; cook, uncovered, over medium-high heat 5 to 7 minutes or until liquid is reduced to 1 cup.  Trim fat from brisket; carve diagonally across the grain.  Serve with carrots, prunes, and sauce.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 285 Calories; 63 Calories from fat; 7g Total Fat (2.7 g Saturated Fat; 0.17 g Trans Fat; 0.3 g Polyunsaturated Fat; 2.9 g Monounsaturated Fat;) 78.2 mg Cholesterol; 325.7 mg Sodium; 25.1 g Total Carbohydrate; 3.6 g Dietary Fiber; 29.2 g Protein; 2.8 mg Iron; 597.2 mg Potassium; 5 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.8 mg Zinc; 27.2 mcg Selenium; 112.7 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Iron, and Potassium.

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com“