Beef Brisket With Savory Carrots & Dried Plums

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.