Brisket with Carrots and Prunes


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

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).


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



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 minutes per side. Transfer to the cooker.

Pour ½ cup (120 ml) water into the skillet, scraping up any browned bits, then pour the liquid into the cooker. Pour in the vinegar and sprinkle with the brown sugar. Tuck the carrots into the liquid around the brisket. Cover and cook on low for 8 hours.


Using tongs or two sturdy spatulas, transfer the brisket and carrots to a carving board. Pour the liquid from the cooker into a wide saucepan or sauté pan, place over high heat, and bring to a boil. Boil until the sauce is reduced a bit and slightly thickened, 10 to 15 minutes, adding the prunes in the last 5 minutes to plump.

Thickly slice the meat and transfer it with the carrots to a serving platter. Pour the sauce and prunes over and serve.