A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Beef Brisket with Carrots and Prunes

Jump to Recipe | See more: Beef, Entrees, Featured


  • 2 or 3 lb brisket
  • 2 tbsp olive oil
  • ½ cup chopped onion
  • ½ cup water
  • 3 cup sliced carrots (¼-inch slices)
  • ¼ cup brown sugar
  • 1 tbsp lemon juice
  • 2 tsp salt
  • 1 tsp black pepper
  • ½ tsp cinnamon
  • 8 oz pitted prunes


  1. Heat oil at medium heat in a cast iron skillet or Dutch oven.
  2. Brown brisket on all sides.
  3. Remove.
  4. Add onions and stir until tender.
  5. Add 1/2 cup water.
  6. Return the brisket and bring to boil.
  7. Reduce heat, cover and simmer for 2 1/2 hours.
  8. Add carrots, sugar, lemon juice, salt, pepper and cinnamon.
  9. Continue to cook covered for another 45 minutes or until brisket is fork tender.
  10. Remove brisket and carrots and keep warm.
  11. Add prunes to the pan and cook uncovered over medium heat for 5 minutes or until juice is reduced to about 1 cup and prunes are plump.
  12. Carve brisket across the grain in slices and serve with carrots, prunes and sauce.

Send us your recipes!

Accepted file types: jpg, gif, png, pdf, Max. file size: 50 MB.
Terms & Conditions(Required)