Wash and wipe the meat and then insert the pieces of bacon in it using a knife. Salt as desired, spread mustard over the meat and place it in a container with a mixture of the apple cider vinegar and oil enough to cover the meat). Let it marinate like this for at least 5 hours (overnight preferably).
Brown the meat in hot oil (all sides). Remove it from the pan and quickly sauté the chopped onion, garlic and vegetables.
Return the meat to the pan along with the red wine & simmer covered for about 2 hours. If required add small amounts of red wine mixed with water and touch of sugar as the meat cooks it needs to be tender.
When the meat is tender, add tomato concentrate, diced prunes and figs along with the apple quarters.
At the end of the cooking, stir in the bay leaf, rosemary, thyme & minced cloves.
Add pepper and a little salt, try it and, if necessary, add a little bit of cooking chocolate. Balance the flavour with a bit of red wine and plums in order to get a sweet & sour taste to your liking.
Remove the meat, cut it into slices and place to one side.
Purée the vegetables with the roast drippings and pour it over the meat. Serve with gnocchi and a slice of lemon.