Best 2 Beef Brisket With Carrots And Prunes Recipes

**Beef Brisket with Carrots and Prunes: A Classic Dish for Special Occasions**

Experience the timeless flavors of a classic comfort food with our exquisite Beef Brisket with Carrots and Prunes. Slow-cooked to perfection, this tender and succulent brisket is infused with a symphony of savory and sweet notes. The rich beef broth, complemented by the natural sweetness of carrots and prunes, creates a delectable dish that will tantalize your taste buds. Whether you're hosting a special occasion dinner or simply craving a hearty and satisfying meal, this recipe is sure to impress. Accompanied by variations like the aromatic Beef Brisket with Red Wine and Herbs, the tangy Beef Brisket with Orange and Spices, and the smoky Beef Brisket with Coffee and Chipotle, this article offers a culinary journey that will cater to diverse preferences and elevate your dining experience.

Here are our top 2 tried and tested recipes!

BRISKET WITH CARROTS AND ONIONS

Brisket with Carrots and Onions image

Provided by Ina Garten

Categories main-dish

Time 4h10m

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice

Steps:

Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.

BEEF BRISKET WITH CARROTS AND PRUNES

Beef Brisket With Carrots and Prunes image

Although I personally rather not eat red meat I almost fell for this. It smelled so good and mouthwatering. The ones I made it for said it was great and asked for the recipe. Must try it with chicken.....

Provided by Chef Dudo

Categories Meat

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

Heat oil and brown beef brisket.
Remove meat and pour off drippings.
Add onion to pan, cook and stir 5 minutes or until tender.
Add 1/2 cup water to pan.
Return meat to pan, bring to a boil.
Reduce heat, cover tightly and simmer 2-3 hours.
Check that it is not drying out, if so, add some more water.
Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper.
Continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender.
Add prunes, cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced and prunes are plumped.

Nutrition Facts : Calories 1006.2, Fat 72.8, SaturatedFat 28.6, Cholesterol 193.2, Sodium 600.5, Carbohydrate 41.5, Fiber 4.8, Sugar 26.9, Protein 46.4

Tips:

Choose a good quality beef brisket: Look for a brisket that is well-marbled with fat, as this will help to keep it moist and flavorful during cooking.
Trim the brisket: Remove any excess fat from the brisket before cooking. This will help to reduce the amount of grease in the dish and make it easier to carve.
Season the brisket well: Use a generous amount of salt and pepper to season the brisket before cooking. You can also add other spices and herbs to taste.
Cook the brisket slowly: Brisket is a tough cut of meat, so it needs to be cooked slowly in order to become tender. The ideal cooking temperature is between 200 and 250 degrees Fahrenheit.
Use a liquid to help tenderize the brisket: Adding a liquid to the pot with the brisket will help to keep it moist and juicy. You can use water, beef broth, or even beer.
Add vegetables to the pot: Vegetables such as carrots, onions, and celery can be added to the pot with the brisket. This will help to add flavor to the dish and make it more nutritious.
Cover the pot and let the brisket cook: Once the brisket is in the pot with the liquid and vegetables, cover the pot and let it cook for several hours. The brisket is done when it is tender and easily pierced with a fork.
Let the brisket rest before carving: Once the brisket is cooked, let it rest for at least 30 minutes before carving. This will help to keep the juices in the meat.

Conclusion:

Beef brisket with carrots and prunes is a delicious and hearty dish that is perfect for a special occasion. The combination of tender beef, sweet carrots, and tangy prunes is sure to please everyone at the table. This dish is also relatively easy to make, so it is a great option for busy cooks. Whether you are serving it for a holiday meal or a weeknight dinner, beef brisket with carrots and prunes is sure to be a hit.