- 1.5–2kg/3lb 5oz-4lb 8oz silverside beef joint
- 4 garlic cloves, sliced lengthways
- 50g/1¾oz smoked bacon lardons
- 4 tbsp balsamic vinegar
- 125ml/4fl oz olive oil
- 3 medium onions, quartered
- 3 sticks celery, sliced
- 3 carrots, sliced
- 750ml/1¼ pint red wine
- 2 apples, peeled, cut into eighths
- 8 prunes
- 3 tomatoes, chopped
- 1 tsp sugar
- 1 thyme sprig
- 2 bay leaves
- 1 small sprig rosemary
- gnocchi, cooked
- salt and freshly ground black pepper
- Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon lardons into the slits. Put the beef in a dish, pour the vinegar all over it, cover and leave for an hour or two in the fridge.
- Preheat the oven to 160C/140C Fan/Gas 3.
- When ready to cook, season the beef with salt and pepper. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat, add the beef and brown it all over.
- Add the remaining olive oil, the onions, celery, carrots and red wine. Bring to the boil. Cover and transfer to the oven and cook for about an hour.
- Remove from the oven and add the apples, prunes, tomatoes, sugar and herbs, and a little water if it is looking at all dry. Return to the oven to cook for a further hour with the lid on, or until the meat and vegetables are tender.
- Remove the meat, vegetables and fruit from the sauce and keep warm. Heat the sauce to reduce in volume to thicken it, if necessary. Taste and check the seasoning.
- Carve the meat into 1cm/½in thick slices and serve with the sauce and gnocchi.