Beef Brisket with Sweet Potato Melange

Oxmoor House
12 servings.


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1 (3-pound) lean beef brisket
2 cups thinly sliced onion
1 orange, thinly sliced
1 cup unsweetened orange juice
2 tablespoons brown sugar
2 tablespoons no-salt-added tomato paste
2 teaspoons dried thyme
1/2 teaspoon ground cloves
2 (14 1/2-ounce) cans low-sodium chicken broth
2 (3-inch) sticks cinnamon, broken in half
1 pound carrots, scraped and cut into 1/2-inch-thick slices
1 pound sweet potatoes, peeled and cut crosswise into 1/2-inch-thick slices
1 medium Granny Smith apple, peeled and cut into 1-inch pieces
8 ounces dried pitted prunes
1/4 cup all-purpose flour


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. Serve meat and vegetable mixture with gravy.

Created date

August 2009

Nutritional Information

Calories 307
Caloriesfromfat 19 %
Fat 6.4 g
Satfat 2.1 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 27.3 g
Carbohydrate 36.1 g
Fiber 0.0 g
Cholesterol 67 mg
Iron 0.0 mg
Sodium 123 mg
Calcium 0.0 mg