Beef Brisket With Savory Carrots & Dried Plums : The Marbled Meat Club


Beef Brisket With Savory Carrots & Dried Plums

Beef Brisket With Savory Carrots & Dried Plums

This Beef Brisket is as flavorful as can be. Carrots and dried plums make for the perfect autumn accompaniment to this roast..


· 450 gr. Ground Beef (93% lean or leaner)
· 1 medium green bell pepper
· 1 package Cajun-style dirty rice mix
· 1 can diced tomatoes
· 1 kg boneless beef Brisket
· 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 pepper
· 220 gr pitted prunes

No. Servings:


Cooking time:

4 hours 30 minutes


  1. Heat a 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 for 5 minutes or until tender. Add 1 cup water; cook for 1 to 2 minutes until browned bits attached to the skillet are dissolved. Return brisket; bring to a boil. Reduce heat; cover tightly.
  3. Simmer 2-3/4 to 3-1/4 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon, pepper, and prunes; continue cooking, covered, for 30 minutes, or until brisket is fork-tender. Remove brisket, carrots, and prunes; keep warm.
  4. Bring cooking liquid to a boil; cook, uncovered, over medium-high heat for 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.

*Courtesy of Beef It’s What’s For Dinner.

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