Quick And Delicious
Sweet Slow Cooked Brisket with Prunes
August 29, 2014

Preparation:  15 minutes

Slow Cooking: 4 – 5 hours

Serves:  about 8 + leftovers

Sweet Slow Cooked Brisket with Prunes

  • 1 Tbsp ghee, tallow or coconut oil
  • 1.5 – 2kg organic beef brisket
  • 2 onions, halved and sliced into wedges
  • 600g waxy potatoes (such as kipfler), leave skin on and thickly sliced
  • 400g pitted prunes (with no vegetable oil)
  • Sea salt and freshly ground black pepper
  • 150g blackstrap molasses
  • 2 Tbsp lemon juice


  1. Grab a large oven proof pot that’s big enough to hold the brisket and can go on the stove top as well.
  2. Heat the oil in the pot and gently brown the brisket on both sides on a moderate to low heat.
  3. Add the onion, potato, three quarters of the prunes and 2 tsp of sea salt.
  4. Cover with boiling filtered water and half the molasses.
  5. Bring to the boil, and then partially cover and reduce to a simmer until quite tender, (approximately 2 hours).
  6. Preheat the oven to 160 degrees.
  7. Take the meat out of the liquid and place in an ovenproof dish.
  8. Strain and reserve the liquid and spoon the onion, potato and prunes on top of the brisket.
  9. Poor enough liquid into the dish so that it comes halfway up the meat.
  10. Top with the remaining prunes and molasses.
  11. Roast, uncovered, basting every 30 minutes or so, for up to 2 hours, or until the meat is fork tender, (it may take longer depending on how large your brisket is).
  12. Serve with steamed seasonal greens and a cauliflower rice and a squeeze of lemon juice.


Use the slow cooker.  Brown the brisket and sauté the onions and then add all the ingredients into the slow cooker.  Cook on medium for a couple of hours and then lower to low to cook for another 6 or 7 hours, depending on the size of your brisket.

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