Braised Brisket |

Braised Brisket

Sharon Raasch • Imperial, Neb.

  • 1 Tbsp. Vegetable Oil
  • 1 (3 lb) Boneless Beef Brisket, well trimmed
  • 1 Onion, chopped
  • 1-3/4 Beef Broth
  • 1 lb. Carrots
  • 1/4 c. Brown Sugar
  • 1 Tbsp. Fresh Lemon Juice
  • 1/2 t. Ground Cinnamon
  • 1 t. Salt
  • 1/2 t. Black Pepper
  • 1-1/4 c. Pitted Dried Prunes

In a large soup pot, heat oil over medium heat.

Add the brisket and brown on both sides.

Add the onion around the brisket.

Cook, stirring for 5 minutes, until the onion is tender.

Add the beef broth and bring to a boil.

Reduce heat to low, cover tightly and simmer 2 hours.

Add the carrots, brown sugar, lemon juice, cinnamon, salt and pepper.

Cover and cook 45 to 60 minutes or until the brisket is fork-tender.

Uncover, add the prunes, and cook about 5 more minutes or until prunes are tender.

Slice the brisket across the grain and serve topped with the carrots, prunes and sauce.