Grass-fed Beef Recipe

Sliced Brisket

Brisket with Savory Prunes and Carrots


3-pound beef brisket
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup water
3 cups sliced carrots (1/4-inch thick)
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

Prep & Cook:
3 hours


Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings.

Add onion to Dutch oven; cook and stir 5 minutes or until tender. Return brisket to Dutch oven. Add water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper to Dutch oven; continue cooking, covered, 30 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.

Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with carrots, prunes and sauce.