Slow-cooked Brisket with Prunes - Myaso s chernoslivom

I love to slow-cook this on a Sunday, ready for the week ahead. My babushka Liana often pairs meat with prunes, a common combination influenced by the Yiddish community that lived in Ukraine. Use any sort of beef or bone stock; I have made this plenty of times with just water. You could also use sweet paprika instead of mustard in this recipe. Serve with potatoes…