Pasticada
Pierce a 4lbs piece of beef all over (brisket), stick garlic slivers and smoked bacon into the slits, place in a bowl and pour 1/2 a cup of red wine vinegar over it, leave in fridge for 24 hrs.
Remove meat from dish, season, put in a cooking pot with some olive oil, beef dripping, onions, celery and carrots, cover and roast for 60 mins.
Take meat out of the pot,place pot on medium heat puree veg add a little flour, work in, add two cloves, tomato puree, a little sweet pudding wine,red wine, a few slices of lemon a handful of chopped prunes.Work into a good gravy.
Cut meat along the grain into 1/2" thick slices and place in gravy, cook slowly until tender.Let the Pasticada cool place in fridge for 24 hrs, re-heat gently and serve with mashed or roasted potato.