Brisket with Carrots and Prunes

Name: Brisket with Carrots and Prunes
Ingredients: 1 cup (240 ml) cider vinegar; ½ cup (110 g) brown sugar; 1 tablespoon vegetable oil; 5 small carrots, peeled; ½ cup (80 g) pitted prunes; Salt and freshly ground black pepper; 1 (3- to 4-pound/1.4- to 1.8-kg) beef brisket (flat)

Preparation info

Difficulty
Medium

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

This is fine straight out of the slow cooker, but best if you have time in the evening to cook down the braising liquid to make a sweet-sour glaze for the tender beef (and any vegetables you’d like to serve alongside it).

Ingredients

1 (3- to 4-pound/1.4- to 1.8-kg) beef brisket (flat)
Salt and freshly ground black pepper

Main course
Gluten-free

Method

Morning

Season the beef all over with about 2 teaspoons salt and several grindings of pepper. In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the brisket and cook until nicely browned, turning once with tongs, about 5 mi