1. Heat oil in stockpot over medium heat until hot; brown beef brisket. Remove.
2. Add onion to pot; cook and stir 5 minutes or until tender. Place brisket, fat side up, in pot. Add 1/2 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 hours. Add carrots, brown sugar, lemon juice, cinnamon, 1 tsp salt and 1/2 tsp pepper; simmer, covered, 30 to 45 minutes or until brisket is fork-tender.
3. Remove brisket and carrots. Skim fat. Add prunes to cooking liquid; cook and stir over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped. 4. Carve brisket diagonally across the grain. Serve with carrots, prunes and sauce.