Braised Beef with Bacon and Prune Purée

Cook Time 2 hours 30 minutes

Serves 6

Ingredients

2 tbsp olive oil

1.2kg oyster blade, whole, not sliced 

Salt and freshly ground black pepper

1 onion, finely chopped

100g diced celery

100g diced carrots

3 cloves garlic

1 tbsp tomato paste

1 tbsp plain flour

60ml dry white wine

100ml very strong beef stock

1 clove (spice)

200g piece of streaky bacon, cut into 5cm x 1cm sticks 

About 20 pitted prunes

To Serve

3 tbsp chopped parsley, to garnish

Method

Preheat oven to 150°C.

Heat the olive oil in an ovenproof pan and brown the beef oyster blade on both sides. Transfer the meat to a dish and season with salt and pepper.

Add the onion, celery, carrots and garlic to the pan and cook for a few minutes. Add the tomato paste and flour, stirring well.  Add the wine, bring to the boil and stir well. Add the stock and clove, then bring to a simmer. Add the beef and shake the pan well. Cover with foil and a lid, and cook in the preheated oven until the meat is tender, turning it over a couple of times. It takes about 2 hours.

Meanwhile, cook the bacon in a frying pan for a few minutes.

Transfer the cooked beef to a dish and strain the sauce into a saucepan. Transfer the beef back to the pan and add the sauce, the prunes and bacon. Reheat gently for about 5 minutes, then serve. 

Carve the meat into six slices. Place on a serving dish or plates, and spoon the sauce over the top. Sprinkle with parsley and serve.