Put the beef in a large heavy-based saucepan with the onion, celery, carrot and peppercorns. Add about 4 litres (16 cups) of water, season with salt and bring to the boil. Skim the surface of any scum, cover with a lid and simmer for about 2½ hours or until the meat is really soft. Check the water level occasionally and add a little more if it looks like it needs it. Remove from the heat.
To make the sauce, pat the butter in the flour and put in a small saucepan. Add 625 ml (2½ cups) of the beef broth, the lemon juice, sugar, chilli, cinnamon and cloves, whisk well and then add the raisins. Heat through until it thickens a bit and then add the cream. Heat until it starts to bubble.
Slice the meat fairly thickly and serve immediately with the hot raisin sauce spooned over.