Prep & Cook: 3 hrs Servings:

Ingredients 2-1/2 to 3 pounds boneless beef brisket 1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup water 3 cups sliced carrots (1/4-inch thick) 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

1. Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings.

2. Add onion to Dutch oven; cook and stir 5 minutes or until tender. Return brisket to Dutch oven. Add water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

3. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper to Dutch oven; continue cooking, covered, 30 minutes or until brisket is fork-tender. Remove brisket and carrots; keep warm.

4. Add prunes to Dutch oven; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped.

5. Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with carrots, prunes and sauce.