Season the meat with salt and pepper.
Brown the meat in oil and then remove it from the pan.
Add the mirepoix, bacon, garlic, tomatoes, and tomato purée to the pan and cook until soft.
Stir in the brown stock and reduce until the liquid is syrupy.
Return the meat to the pan and deglaze with the wine or marinade.
Cover and braise in the oven at 180°C for 90 minutes until tender.
Remove the meat and reduce the sauce, thickening with cornstarch if needed.
Strain the sauce, skim off the fat, and adjust seasoning with extra stock.
Carve the meat and place on a serving dish with a drizzle of sauce.
Garnish with blanched vegetables and mushrooms fried in butter with bacon.