Prep Time: 20 minutes
Cook Time: 2 hours
Serving Size: 6 servings
Ingredients:
2 tablespoons vegetable oil
2 pounds beef brisket, cubed
1 large onion, sliced
3 carrots, peeled and cut into chunks
2 large sweet potatoes, peeled and cubed
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup prunes, chopped
2 cups low-sodium beef broth
Salt and pepper to taste
Instructions:
Preheat oven to 325°F.
Heat oil in a Dutch oven; brown brisket on all sides. Remove and set aside.
In same pot, sauté onions and carrots for 5 minutes.
Stir in sweet potatoes, honey, cinnamon, nutmeg, and prunes.
Return brisket, add broth, season with salt and pepper.
Cover and cook in oven for 1.5 to 2 hours until tender.
Serve warm, garnished with fresh parsley.
