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Prep Time: 15 minutes
Stand Time: 10 minutes
Servings: 8


• 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
• 1½ 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


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.

    Nutritional Information (per serving)
    Calories  733 
    Cholesterol  194mg 
    % of Calories from Fat  25% 
    Fat  20g 
    Sodium  1155mg 
    Carbohydrates  67g 
    Protein  68g 
    Fiber  7g 

California Dried Plum Board -

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