Step 1

Pierce the meat with a sharp pointed knife and insert pieces of garlic, bacon and cloves in it.

Step 2

Place the beef in a large dish. Cover with vinegar and leave it overnight in the refrigerator.

Step 3

The next day, remove the meat from the vinegar.

Step 4

Remove the bacon and garlic and save them.

Step 5

Put meat in Dutch oven or deep pot. Dust meat with flour, then add olive oil.

Step 6

Cook on medium high heat. Remove the meat when it takes on the color from all sides after about 8 to 10 minutes.

Step 7

Fry the onion, garlic and bacon in the same oil for a few minutes.

Step 8

Return the meat to the pot, add broth and cook for about 6 to 8 minutes.

Step 9

Add the tomato paste diluted in sweet wine, then add the carrots, celery root, parsley root. Incorporate red wine and sugar, and cook covered on low heat for 3 hours or until the meat is tender.

Step 10

Halfway through cooking, add the bay leaf and prunes.

Step 11

When the meat is tender, remove it to a plate and cut into thick slices.

Step 12

Purée the vegetables and sauce left in the pot with a hand blender.

Step 13

Serve with potato gnocchi.

Step 14

Garnish with parsley or grated parmesan cheese (optional).