Why recepie famous for?
This beef brisket is as flavorful as can be. Carrots and dried plums make for the perfect autumn accompaniment to this roast. This Heart-Check Certified recipe is brough to you by reciperian.com
Ingredients
1 beef Brisket (2-1/2 to 3-1/2 pounds)
1/2 cup chopped onion
5 cups sliced or baby carrots
1/4 cup packed brown sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon Black pepper
1 teaspoon salt
8 oz pitted (halved)
Directions
Instructions
Heat large stock pot over medium heat until hot. Place beef Brisket in stockpot; brown evenly. Remove brisket. Pour off drippings, if necessary.
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.
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.
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