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Ingredientes
- 4 lb Top or possibly bottom rnd. 2" thick
- 1 lrg Onion, coarse chop
- 2 lrg Carrots, coarse chop
- 1 x Bell pepper, seeded,minced
- 6 cl Garlic, coarse chop
- 6 sprg parsley & dill, 1 bay Leaf and 1/2 ts. thyme put Into spice bag.
- 6 whl cloves
- 1/2 tsp Ea. allspice & curry powder.
- 3/4 c. Apple juice
- 1 c. Water
- 1 c. Kosher dry red wine
- 1 1/2 Tbsp. Plain or possibly seasoned extra virgin olive oil
- 1 c. Tomato puree (unsalted)
- 1/4 tsp Salt Watercress for garnish
Direcciones
- Put meat into lge. narrow pot or possibly bowl which 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 minutes. Stir in wine. Pour over meat. Cover and chill 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 in liquid removed vegs. Stir & cook with meat till they begin to soften.
- Add in reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce. Cover and cook over moderate heat for 5 minutes.
- Position oven rack to lower third of oven. Bake 1 hr. Turn meat and baste. Repeat turning and basting 3 more times till meat is tender (3 1/2 to 4 hours.). Remove pot from oven and let stand 30 minutes. Throw away spice bag.
- Transfer meat to bowl with cover. Place pot over med. high heat and bring sauce to boil. Cook, uncovered, till reduced by 1/4. Let cold; then pour into another container with tight lid. Chill meat and sauce till well chilled.
- Cut away any congealed fat from sauce. Pour sauce into wide heavy-bottom saucepan. Heat till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 8 servings | |
| Calories 641 | |
| Calories from Fat 27 | 4% |
| Total Fat 3.06g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14384mg | 599% |
| Potassium 391mg | 11% |
| Total Carbs 161.01g | 43% |
| Dietary Fiber 2.8g | 9% |
| Sugars 53.43g | 36% |
| Protein 1.46g | 2% |
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