WITH skillet potatoes
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).
Season the beef all over with about
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.
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