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 brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 285 | |
---|---|---|
Total Fat | 7.0 g | |
Saturated Fat | 2.7 g | |
Trans Fat | 0.17 g | |
Polyunsaturated Fat | 0.3 g | |
Monounsaturated Fat | 2.9 g | |
Cholesterol | 78 mg | |
Sodium | 326 mg | |
Total Carbohydrate | 25 g | |
Dietary Fiber | 4 g | |
Sugars | 15 g | |
Protein | 29 g |
Dietary Exchanges
1 fruit, 1/2 carbohydrate, 1 vegetable, 4 lean meat
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 teaspoon salt -
1/2 teaspoon ground cinnamon -
1/2 teaspoon black pepper -
8 ounces pitted prunes (halved)
Directions
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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.