Pot Roast Beef with Bacon and Prunes

Charmaine Lu -
  • 2kg beef roasting joint
  • 4 sliced garlic cloves
  • 50g smoked bacon lardons
  • 3 tbsp balsamic vinegar
  • 125ml olive oil
  • 3 quartered onions
  • 3 celery stalks, sliced
  • 3 carrots, sliced
  • 700ml red wine
  • 2 apples, peeled and cut into eighths
  • 10 pitted prunes
  • 3 chopped tomatoes
  • 1 thyme sprig
  • 2 bay leaves
  • 1 rosemary sprig
  • Pierce the roasting joint all over and stud with slices of garlic and the bacon lardons, pressing them into the slits. Season and put the beef in a dish, then pour over the vinegar and leave for 2 hours in the fridge. When ready, preheat the oven to 160C, season the beef again with salt and pepper and brown all over in a casserole with 3 tbsp of oil.
  • Add the remaining oil, the celery, carrots, onions and red wine. Bring to a simmer, then cover with the lid and cook in the oven for an hour. Remove from the oven and add the tomatoes, apples, prunes, herbs and a little water, then cook for another hour or until everything is tender and cooked to your liking. Remove the beef from the pot and reduce the sauce a little, then slice the meat and drizzle with plenty of the sauce to serve.
2 hrs
6 serving