Ingredients:
400g beef brisket, boned
2 onions, halved
225g prunes, pitted
4 cloves
1 teaspoon ginger
300ml water
700g carrots, sliced
2 tablespoons honey
Juice of 1-2 lemons
black pepper
salt

Directions:
Trim as much fat from the meat as possible. Heat a large, heavy-based, saucepan, put the meat in skin-side down and brown. When some of the fat has melted, turn up the meat, browning it on all sides. Add the onions and brown for a few minutes, stirring often.
Add the prunes, spices and water. Bring to the boil, cover tightly, reduce the heat and simmer gently for 1 1 / 2 - 2 hours until the meat is tender.
Add the carrots and honey, return to the boil and cook gently for about 40 minutes, until the carrots are tender. Remove from the heat.
Strain off most of the cooking liquid into a saucepan and boil it vigorously for 4-5 minutes to reduce.
Return the reduced cooking liquid to the meat and carrot mixture. Add the lemon juice, season to taste and serve.