2-1/2 to 3-1/2- pound boneless beef Brisket
1 tablespoon vegetable oil
1/2 cup chopped onion
3 cups sliced carrots (1/4-inch)
1/4 cup packed brown sugar
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
8 ounces pitted prunes
Heat oil in stock pot over medium heat until hot. Brown beef Brisket; remove. Pour off drippings.
Add onion to stock pot; cook and stir 5 minutes or until tender. Add 1/2 cup water. Return Brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper; continue cooking, covered, 30 to 45 minutes or until Brisket is fork-tender. Remove Brisket and carrots; keep warm.
Add prunes to stock pot; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped. Trim fat from Brisket; carve diagonally across the grain. Serve with carrots, prunes and sauce.
Nutrition information per serving (1/6 of recipe): 406 calories; 13 g fat (4 g saturated fat; 5 g monounsaturated fat); 99 mg cholesterol; 512 mg sodium; 40 g carbohydrate; 5 g fiber; 33 g protein; 5.3 mg niacin; 0.5 mg vitamin B6; 2.8 mcg vitamin B12; 4.4 mg iron; 26.3 mcg selenium; 7.7 mg zinc.