beef 700 g
Carrots 600 g
pitted prunes 200 g
Salt to taste
Water 100-300 ml
Cut the brisket into slices. Cut carrots into 1 cm thick slices.
In a heavy-wall saucepan, melt the fat. Fry the brisket in it until crispy. Add the carrots, stir and simmer on a low heat for 2 hours under a lid.
If the moisture evaporates, add a little water. 30 minutes before the end of cooking, add prunes, add a pinch of salt and sugar.
Melt the remaining sugar in a pan to caramel. Dissolve the starch in 100 ml of cold water. Pour the caramel and starchy water into the meat and carrots 5 minutes before the end of cooking.