Ingredients

• 3-4 cloves garlic, peeled and finely sliced
• 20 gr. butter
• 500 gr. onions, finely sliced (4-5 onions)
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cloves
• 2 tablespoons tomato puree, diluted in a little hot
• water
• salt and black pepper
• 3 tablespoons red wine vinegar
• 1.75 kg piece of top rump, or rolled brisket
• 4 tablespoons olive oil
• 500 gr. spaghetti, to serve

Instructions

• In a small bowl, mix together the garlic, cinnamon, cloves, salt and pepper.
• Make frequent deep slits around the meat and fill them with some of the garlic mixture, pressing it down inside the meat until it is all used up.
• Heat the oil and butter in a large ovenproof casserole and seal the meat until lightly brown all over. Take out the meat, add the onions and stir until they start to colour.
• Put the meat back into the saucepan and add enough hot water to come just below its top surface; then add the tomato puree and salt and pepper.
• Cover and cook slowly, turning the meat over frequently and stirring the onions to prevent them sticking, until the meat is tender - about 1.5 hours. Alternatively, cook in a pre-heated oven, gas no.3/ 350 grades/ 170 grades C for 2 hours, turning the meat and the onions occasionally.
• When the meat is tender, put the dish on the hob, slowly pour the vinegar over the meat and let it bubble uncovered for 5 minutes, guarding against the onions sticking.
• By then, there should be a deliciously reduced sauce, smooth and sweet with the melted onions. If not, take out the meat and cook the sauce, uncovered, rapidly until it is reduced.
• Discard the string, slice the meat and put it back into the sauce.
• Cook the spaghetti until al dente.
• Serve immediately with the sauce over the pasta and the meat on the side.