Yield
12 servings.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Transfer meat and vegetable mixture to a serving platter, using a slotted spoon; set aside, and keep warm.

Step 4

Skim fat from broth in Dutch oven. Add flour to broth, stirring until smooth. Cook over medium heat, stirring constantly, until thickened.

Step 5

Cut meat diagonally across grain into 1/4-inch-thick slices. Serve meat and vegetable mixture with gravy.

Oxmoor House Cooking Light Collection

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