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.
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.