Molly's Spanish Roast Beef

Ingredients

• 4 lbs beef sirloin, boned and rolled
• 3 onions
• 3 slices bacon
• 2 garlic cloves, peeled
• 3 tablespoons balsamic vinegar
• salt & freshly ground black pepper, to season
• 1 tablespoon olive oil
• 3 tablespoons red wine
• 3 tomatoes, medium-sized, peeled and cut in half
• 1 tablespoon olive oil, extra

Directions

1. 1

   Unroll beef and wipe with a clean cloth or paper towel.

2. 2

   Finely chop one of the onions and sprinkle over beef. Cover with bacon rashers trimmed of fat, and re-roll beef. Tie or skewer securely.

3. 3

   Chop garlic finely and place in a bowl with vinegar, and salt and pepper to taste. Stand beef in bowl for 5 minutes, turn beef and stand a further five minutes. Drain remaining marinade and reserve.

4. 4

   Heat 1 tablespoon olive oil in a griddle, and sear beef on all sides until browned.

5. 5

   Place beef in a baking dish with the extra tablespoon of olive oil, cover and cook in a hot oven (450 degree F) for 15 minutes.

6. 6

   Remove from oven and pour red wine and reserved marinade over meat.

7. 7

   Return to oven, reduce heat to 400 degrees, cover loosely with foil and cook for 1 1/4 hours, basting several times.

8. 8

   Cut remaining two onions in half and place with tomatoes around joint, and bake uncovered for a further 30 minutes. Add a splash of water to pan if necessary.

9. 9

   Beef should be moist and tender with a rich brown gravy.

10. 10

    Serve with roasted vegetables.