Method

1. In a large bowl, combine the ale-gar or balsamic vinegar, treacle, herbs, spices, onions, garlic and some salt. Stir to mix, then bury the beef in the marinade and leave for 8-12 hours, rolling it occasionally to ensure that it is well covered.

2. To cook the meat, heat the olive oil in a large, heavy-based casserole or saucepan. Lift the beef from the marinade, add it to the pan and brown all over.

3. Meanwhile, strain the marinade, keeping the onions and liquid separate, discarding the herbs.

4. Add the onions to the pan of meat and cook until lightly browned. Pour in the marinade followed by the ale. Cover and bring to the boil, then reduce the heat under the pan to very low and simmer gently for 3 hours. (Alternatively, transfer to a preheated oven set to 170C/gas 3.)

5. Meanwhile, to make the tomato chutney, place all the ingredients in a large saucepan and bring to the boil, stirring until the sugar dissolves. Simmer uncovered for 1 hour, until the mixture has thickened to the consistency of jam. Pour into hot, sterilised jars and leave to cool.

6. When the meat is ready, serve with rich, creamy mashed potatoes, or caramelised sweet potatoes, and a dollop of the tomato chutney.