beef brisket with savory carrots and prunes
- 2 1/2 to to 3 1/2 pounds boneless beef 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
Heat oil in stock pot over medium heat until hot. Brown beef brisket; remove. Pour off drippings.
Add onion to stock pot; 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 stock pot; 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.
Nutrition information per serving (1/6 of recipe): 406 calories; 13 g fat (4 g saturated fat; 5 g monounsaturated fat); 99 mg cholesterol; 512 mg sodium; 40 g carbohydrate; 5 g fiber; 33 g protein; 5.3 mg niacin; 0.5 mg vitamin B6; 2.8 mcg vitamin B12; 4.4 mg iron; 26.3 mcg selenium; 7.7 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving (1/8 of recipe): 304 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 74 mg cholesterol; 384 mg sodium; 30 g carbohydrate; 3.7 g fiber; 25 g protein; 4.0 mg niacin; 0.4 mg vitamin B6; 2.1 mcg vitamin B12; 3.3 mg iron; 19.7 mcg selenium; 5.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.