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Beef Brisket with Sweet Potato Melange

Heart.Foods's picture
  Lean beef brisket 3 Pound (1 Piece)
  Thinly sliced onion 2 Cup (32 tbs)
  Orange 1 , thinly sliced
  Unsweetened orange juice 1 Cup (16 tbs)
  Brown sugar 2 Tablespoon
  No salt added tomato paste 2 Tablespoon
  Dried thyme 2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Canned low sodium chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Cinnamon stick 6 Inch, broken into half (2 Pieces, 3 Inch Each)
  Carrots 1 Pound, scraped
  Sweet potatoes 1 Pound, peeled and cut crosswise into 1/2 inch thick slices
  Granny smith apple 1 Medium, peeled and cut into 1 inch pieces
  Dried pitted prunes 8 Ounce
  All purpose flour 1⁄4 Cup (4 tbs)

Trim fat from brisket.
Place onion in a large Dutch oven; top with meat.
Arrange orange slices over meat.
Combine juice and next 6 ingredients, stirring well.
Pour mixture over meat.
Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours.
Add carrot, potato, and apple to Dutch oven; cover and cook 30 minutes or until carrot and potato are tender.
Add prunes; cook 15 additional minutes.
Transfer meat and vegetable mixture to a serving platter, using a slotted spoon; set aside, and keep warm.
Skim fat from broth in Dutch oven.
Add flour to broth, stirring until smooth.
Cook over medium heat, stirring constantly, until thickened.
Cut meat diagonally across grain into 1/4- inch-thick slices.

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Beef Brisket With Sweet Potato Melange Recipe