Mist Brisket

• 3/4 c. Irish Mist Liquor
• 1 - 12 oz. box pitted prunes
• 3/4 lb. fresh beef brisket
• 2 onions, diced
• 2 ribs of celery, diced
• seasoned salt
• pepper
• ground ginger
• Worcestershire sauce
• 1 c. water
• 2 Tbsp. lemon juice
• 1/2 c. brown sugar
• 8 carrots, pared and halved

1. Heat Irish Mist in small pan; add prunes, and set aside to seep.
2. Brown brisket, onions and celery in small amount of shortening or oil.
3. Transfer to roasting pan and sprinkle with seasoned salt, pepper, ginger and Worcestershire sauce as desired. Combine water, lemon juice and brown sugar; add to pan.
4. Cover tightly and roast 325u0b0 for 1 hour.
5. Add prunes with the Irish Mist and carrots.
6. Cover and roast for 2 hours or until meat is fork tender.
7. To serve, slice brisket across grain.
8. Serve with boiled new potatoes and cabbage edges.
9. Serves 6 to 8.

irish, prunes, fresh beef brisket, onions, celery, salt, pepper, ground ginger, worcestershire sauce, water, lemon juice, brown sugar, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39527 (may not work)