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Beef Brisket With Savory Carrots & Prunes

  • Prep Time: 3-1/2 hours
  • Serving Size: 8
  • 2-1/2 to 3-1/2 pound Boneless Beef Brisket
  • 1 tablespoon Vegetable Oil
  • 1/2 cup Chopped Onion
  • 3 cups Sliced Carrots (Quarter Inch)
  • 1/4 cup Brown Sugar
  • 1 tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Ground Cinnamon
  • 8 ounce Pitted Prunes
  • 1. Heat oil in stockpot over medium heat until hot; brown beef brisket. Remove.

    2. Add onion to pot; cook and stir 5 minutes or until tender. Place brisket, fat side up, in pot. Add 1/2 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 hours. Add carrots, brown sugar, lemon juice, cinnamon, 1 tsp salt and 1/2 tsp pepper; simmer, covered, 30 to 45 minutes or until brisket is fork-tender.

    3. Remove brisket and carrots. Skim fat. Add prunes to cooking liquid; cook and stir over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped. 4. Carve brisket diagonally across the grain. Serve with carrots, prunes and sauce.

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