Beef Brisket with Savory Carrots and Dried Plums

Beef Brisket with Savory Carrots and Dried Plums
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Beef Brisket with Savory Carrots and Dried Plums

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 oz pitted (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.

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 oz pitted (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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