Beef Brisket with Savory Carrots & Prunes

Ingredients...

• 2-1/2 to 3-1/2 lbs. of CMA Deli Trim Brisket
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 3 cups sliced carrots (1/4-inch)
• 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

Directions...

• Heat oil in Dutch oven over medium heat until hot.
• Brown beef brisket; remove.
• Pour off drippings.
• Add onion to Dutch oven; cook and stir 5 minutes or until tender.
• Add 1/2 cup water.
• Return brisket; bring to a boil.
• Reduce heat; cover tightly and simmer 2-1/4 hours.
• Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper; continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender.
• Remove brisket and carrots; keep warm.
• Add prunes to Dutch oven; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped.
• Trim fat from brisket; carve diagonally across the grain.
• Serve with carrots, prunes and sauce.

Source: National Cattleman`s Beef Association, beef.org