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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beef Brisket with Savory Carrots Recipe

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This recipe for Beef Brisket with Savory Carrots is from A Collection of Recipes by Mark, Mom, and family and friends!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tblsp canola oil
1 (2 1/2) lb boneless beef brisket
1/2 cup chopped onion
1/2 cup water
3 cups carrots, sliced 1/4 inch thick
1/4 cup packed light brown sugar
1 Tblsp fresh lemon juice
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp pepper
Directions:
Directions:
Heat oil in Dutch oven on medium heat until hot. Brown beef on both sides. Remove and pour off drippings. Add onion to pan; cook and stir 5 minutes or until softened. Add water, return brisket to pan and bring to a boil. Reduce heat, cover tightly and simmer 2 1/2 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper. Continue cooking, covered 30-45 minutes or until brisket is fork tender. Place it on a cutting board and trim fat. Slice brisket diagonally across the grain. Place brisket and carrots on a platter with sauce from pan.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
3 hours, 20 minutes

 

 

 

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