Beef Brisket with Savory Carrots & Dried Plums

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

Instructions

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.