Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Top or bottom rnd. 2" thick 1/2 ts Ea. allspice curry pwdr.
1 lg Onion, coarse chop 3/4 c Apple juice
2 lg Carrots, coarse chop 1 c Water
1 ea Bell pepper, seeded,chopped 1 c Kosher dry red wine
6 cl Garlic, coarse chop 1 1/2 tb Plain or seasoned olive oil
6 ea Sprigs parsley dill, 1 bay 1 c Tomato puree (unsalted)
Leaf and 1/2 ts. thyme put 1/4 ts Salt
Into spice bag. Watercress for garnish
6 ea Whole cloves

Put meat into lge. narrow pot or bowl that will just hold it,
leaving room for liquid (cut meat in 1/2 to fit if necessary). In
med. saucepan combine onion, carrots, pepper, garlic, shallots, spice
bag, cloves, spices, apple juice and water. Bring to boil. Reduce
heat to simmering cook for 3 min. Stir in wine. Pour over meat.
Cover and refrigerate overnight.

Preheat oven to 300 F. Drain meat, pushing off vegs. Remove and
reserve spice bag. Strain marinade into bowl, reserving solids.
Heat oil in hvy. Dutch oven over med-hi heat. Brn. meat all over;
add drained vegs. Stir cook with meat until they begin to soften.

Add reserved marinade, spice bag and tomato puree, turning meat and
spooning several times with sauce. Cover and cook over moderate heat
for 5 min.

Position oven rack to lower third of oven. Bake 1 hr. Turn meat
and baste. Repeat turning and basting 3 more times until meat is
tender (3 1/2 to 4 hrs.). Remove pot from oven and let stand 30 min.
Discard spice bag.

Transfer meat to bowl with cover. Place pot over med. high heat
and bring sauce to boil. Cook, uncovered, until reduced by 1/4. Let
cool; then pour into another container with tight lid. Refrigerate
meat and sauce until well chilled.

Cut away any congealed fat from sauce. Pour sauce into wide
heavy-bottom saucepan. Heat until bubbling. Sprinkle with salt.
Cut meat against grain into 1/4" slices. Immerse in sauce and heat
through. Arrange meat on warmed serving platter in a neat pattern.
Spoon with some of gravy; serve remainder in gravy boat. Garnish
platter with watercress. Frances Prince's New Jewish Cuisine

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