Recipe from: SAFARI A fruity little cookbook
250 ml sugar
352 ml water
1 kg portion of boned brisket
salt, pepper, dry mustard and mixed spices for seasoning
3 onions, cut into quarters
strips of lemon rind
8 small potatoes, peeled
250 g Safari Large Pitted Prunes, soaked in black tea
Melt sugar over a low heat without stirring until brown.
Add water and stir till sugar dissolves. Remove from heat.
Rub salt, pepper, mustard and mixed spices into brisket.
Pot-roast brisket, onion and lemon rind in a little water till the brisket is half done.
Take from the pot and place in a roasting tin. Keep the sauce in the pot. Place potatoes around the meat in the tin.
Pour caramel sauce and sauce from the pot over meat and oven roast at 175° C. Continue to baste the meat.
Add prunes at the end and continue to roast till meat is soft and golden brown.
6 – 8 portions