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.
EatingWell Magazine, December 2020
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Ingredients
Directions
Tips
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
Serving Size:
3 oz. beef & 3/4 cup sauce Per Serving:
227 calories; fat 7g; cholesterol 71mg; sodium 415mg; carbohydrates 17g; dietary fiber 2g; protein 25g; sugars 11g; niacin equivalents 4mg; saturated fat 2g; vitamin a iu 2665IU.