Braised Brisket with Carrots & Prunes

Inspired by tzimmes, a vegetable stew featuring dried fruit and commonly served for the Jewish New Year, we added carrots and prunes to this braised brisket for a sweet-and-savory flavor.

Braised Brisket with Carrots & Prunes
Active Time:
30 mins
Total Time:
2 hrs 45 mins


  • 2 pounds beef brisket, preferably center-cut, trimmed

  • 1 teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • 1 tablespoon grapeseed or canola oil

  • 1 large sweet onion, chopped

  • 2 medium carrots, chopped

  • 2 cloves garlic, chopped

  • 2 teaspoons grated fresh ginger

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 cup low-sodium beef broth

  • ½ cup chopped pitted prunes

  • ¼ cup raisins

  • 1 tablespoon tomato paste


  1. Pat brisket dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in an electric pressure cooker on Sauté mode. Add the brisket and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a clean plate.

  2. Add onion, carrots, garlic, ginger, coriander and cumin to the pressure cooker and cook, stirring often and scraping up any browned bits, until the vegetables start to soften, about 4 minutes. Stir in broth, prunes, raisins and tomato paste. Nestle the brisket into the sauce.

  3. Close and lock the lid. Cook on high pressure for 1 hour. Let the pressure release naturally for 15 minutes. Release the remaining pressure manually. Remove lid.

  4. Transfer the brisket to a clean cutting board. Stir the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into the sauce. Thinly slice the brisket against the grain and serve with the sauce.


Equipment: Electric pressure cooker (see Tip)

Tip: To use a slow cooker: Cook the brisket in the oil in a skillet over medium-high heat until browned on both sides, 6 to 8 minutes. Transfer to a 6-quart or larger slow cooker and stir in the remaining ingredients (increase broth to 2 cups). Cook on High for 4 hours or on Low for 8 hours.

Nutrition Facts (per serving)

227 Calories
7g Fat
17g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 227
% Daily Value *
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Total Sugars 11g
Protein 25g 50%
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 71mg 24%
Vitamin A 2665IU 53%
Sodium 415mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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