Recipe

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• 3 1/2 lbs boneless beef brisket
• 1 tbsp vegetable oil
• 1 cup chopped onion
• 3 cups carrots, sliced in ovals
• 1/4 cup packed brown sugar
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 8 oz pitted prunes
• 1/2 cup water

• 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.