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Beef Brisket with Savory Carrots and Dried Plums

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Beef Brisket with Savory Carrots and Dried Plums

This beef brisket is as flavorful as can be. Carrots and dried plums make for the perfect autumn accompaniment to this roast.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Ingredients

Servings   10   Serving Size   1/2 C

  • 1 beef Brisket (2-1/2 to 3-1/2 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 black pepper
  • 8 ounces pitted prunes (halved)

Directions

Tip: Click on step to mark as complete.

  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.

Nutrition Facts

Beef Brisket with Savory Carrots and Dried Plums
CaloriesCalories
285 Per Serving
ProteinProtein
29g Per Serving
FiberFiber
4g Per Serving

Nutrition Facts

Calories 285
Total Fat 7.0 g
Saturated Fat 2.7 g
Trans Fat 0.17 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.9 g
Cholesterol 78 mg
Sodium 326 mg
Total Carbohydrate 25 g
Dietary Fiber 4 g
Sugars 15 g
Protein 29 g

Dietary Exchanges
1 fruit, 1/2 carbohydrate, 1 vegetable, 4 lean meat

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

This beef brisket is as flavorful as can be. Carrots and dried plums make for the perfect autumn accompaniment to this roast.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Beef Brisket with Savory Carrots and Dried Plums
CaloriesCalories
285 Per Serving
ProteinProtein
29g Per Serving
FiberFiber
4g Per Serving
×
Calories 285
Total Fat 7.0 g
Saturated Fat 2.7 g
Trans Fat 0.17 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.9 g
Cholesterol 78 mg
Sodium 326 mg
Total Carbohydrate 25 g
Dietary Fiber 4 g
Sugars 15 g
Protein 29 g

Dietary Exchanges
1 fruit, 1/2 carbohydrate, 1 vegetable, 4 lean meat

Ingredients

Servings   10   Serving Size   1/2 C

  • 1 beef Brisket (2-1/2 to 3-1/2 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 black pepper
  • 8 ounces pitted prunes (halved)

Directions

Tip: Click on step to mark as complete.

  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.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

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