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Pierce the silverside beef with the point of a sharp knife.
Insert the garlic slivers and bacon lardons into the slits.
Move the beef to a large baking dish.
Pour the vinegar over it, cover it, and marinate for an hour or two in the fridge.
Preheat the oven to 160C/140C Fan/Gas 3.
Season the meat with salt and pepper when ready to cook.
Heat a couple of tablespoons of olive oil in a flameproof lidded casserole pan over high heat, then add the beef and brown it all over.
Pour the remaining olive oil into the dish, then add the onions, celery, carrots, and red wine.
Bring the liquid to a boil, cover the pan with a lid, transfer to the oven, and cook for about one hour.
Remove the dish from the oven and add the chopped apples, prunes, tomatoes, sugar, and herbs, plus a little water if it looks dry.
Return the beef to the oven to cook for an hour with the lid on or until the meat and vegetables are tender.
Remove the meat, vegetables, and fruit from the sauce and keep them warm until ready to serve.
Heat the sauce to thicken it up and reduce the volume, if necessary.
Taste and check the seasoning one last time and adjust as necessary.
Carve the meat into 1cm thick slices and serve with the sauce.