Beef Brisket With Carrots and Prunes

Although I personally rather not eat red meat I almost fell for this. It smelled so good and mouthwatering. The ones I made it for said it was great and asked for the recipe. Must try it with chicken.....

• Ready In: 4 hrs 15 mins
• Serves: 6

Ingredients

• 3 1⁄2 lbs boneless beef brisket
• 1  tablespoon  vegetable oil
• 1  cup  chopped onion
• 3  cups carrots, sliced in ovals
• 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
• 1⁄2 cup water

Directions

1. Heat oil and brown beef brisket.
2. Remove meat and pour off drippings.
3. Add onion to pan, cook and stir 5 minutes or until tender.
4. Add 1/2 cup water to pan.
5. Return meat to pan, bring to a boil.
6. Reduce heat, cover tightly and simmer 2-3 hours.
7. Check that it is not drying out, if so, add some more water.
8. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper.
9. Continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender.
10. Add prunes, cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced and prunes are plumped.