Holiday Brisket

Beef brisket, braised until fork tender with carrots, sweet potatoes and dried plums, is a warming winter meal, especially when served with potato latkes or egg noodles.

Prep Time 15 minutes    Cook Time 4 hours 45 minutes     Serves 8

Ingredients

1 (5 to 6-pound) flat-cut beef brisket, well trimmed
Salt and pepper
3 cloves garlic, finely chopped
2 teaspoons dried thyme leaves
2 cups sliced onions
1 1/2 cups ketchup
1/4 cup Worcestershire sauce
Water
1 pound carrots, peeled and sliced on the diagonal 1/2 inch thick
1 pound small sweet potatoes, peeled and sliced 1/2 inch thick
2 cups (about 12 ounces) pitted dried plums (prunes)

Directions

Heat oven to 350ºF. Season brisket with salt and pepper, as desired. Place in shallow roasting pan larger than brisket. Sprinkle brisket with garlic and thyme; cover with onions and ketchup. Drizzle with Worcestershire sauce. Add water to depth of 1/4 inch. Cover loosely with aluminum foil and cook 3 hours, basting and adding water occasionally, as necessary, to maintain 1/4-inch of water.

Add carrots around brisket; baste, adding more water, if necessary. Cover and cook an additional 45 minutes. Add sweet potatoes and dried plums; add water, if necessary. Cover and cook an additional 1 hour or until brisket and vegetables are tender. Let stand 10 minutes. Carve brisket diagonally across the grain; serve with dried plums, vegetables and pan juices. Serve with potato latkes, if desired. Leftover brisket makes delicious sandwiches.