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Braised Brisket

(2 Votes)
Braised Brisket
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 cups 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

  1. 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.
  2. Add the beef broth and bring to a boil. Reduce heat to low, cover tightly, and simmer 2 hours.
  3. 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.
  4. Uncover, add the prunes, and cook about 5 more minutes, or until prunes are tender.
  5. Slice the brisket across the grain and serve topped with the carrots, prunes, and sauce.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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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!

Love this recipe! Great for company over, or any time!


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