Braised Brisket

SERVES: 6

COOK TIME: 3 Hr 10 Min

This fork-tender recipe for flavorful brisket of beef is a perfect make-ahead. Not only do we get the bonus of extra time, but the leftovers make for sensational sandwiches!

What You'll Need

1 tablespoon vegetable oil
1 (3-pound) boneless beef brisket, well trimmed
1 large onion, chopped
1 3/4 cup beef broth
1 pound carrots
1/4 cup brown sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces (1-1/4 cups) pitted dried prunes

What to Do

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, or 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.

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sjr1918 9708221

Mar 05, 2012

I usually roast my brisket in the oven (covered & with carrots, onion, catsup) for about 1-1/2 hours, chill, remove hardened fat, thinly slice, cover with foil and roast another hour in the juices. Very tender and flavorful. But, I think I will try this recipe. Sounds great!