Pašticada

Pierce the meat with a sharp pointed knife and insert pieces of garlic, bacon and cloves in it. Place the beef in a large dish, cover with vinegar and leave it overnight in the refrigerator. The next day, remove the meat from the vinegar and also remove the bacon and garlic and save them on the side. Put the meat in a Dutch oven or deep pot and dust with flour, then add olive oil. Cook on medium- high heat and remove when it has browned on all sides, after about 8-10 mins. Fry the onion, garlic and bacon in the same oil for a few minutes. Return the meat to the pot, add stock and cook for about 6-8 mins. Add the tomato paste diluted in dessert wine, then add the carrots, celery root and parsley root. Incorporate red wine and sugar, and cook covered on low heat for 3 hours or until the meat is tender. Halfway through cooking, add the bay leaf and prunes. When the meat is tender, remove it to a plate and cut into thick slices. Purée the vegetables and the sauce left in the pot with a hand blender. Serve with gnocchi or pasta. Garnish with parsley or grated parmesan cheese.