| 1 | Put meat into lge. |
| 2 | Narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in ?to fit if necessary). |
| 3 | In med. saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water. |
| 4 | Bring to boil. |
| 5 | Reduce heat to simmering & cook for 3 min. stir in wine. |
| 6 | Pour over meat. |
| 7 | Cover and refrigerate overnight. |
| 8 | Preheat oven to 300°F. |
| 9 | Drain meat, pushing off vegs. |
| 10 | Remove and reserve spice bag. |
| 11 | Strain marinade into bowl, reserving solids. |
| 12 | Heat oil in hvy. |
| 13 | Dutch oven over med-hi heat. |
| 14 | Brn. |
| 15 | Meat all over; add drained vegs. |
| 16 | Stir & cook with meat until they begin to soften. |
| 17 | Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce. |
| 18 | Cover and cook over moderate heat for 5 min. position oven rack to lower third of oven. |
| 19 | Bake 1 hr. |
| 20 | Turn meat and baste. |
| 21 | Repeat turning and basting 3 more times until meat is tender (3 ?to 4 hrs).. |
| 22 | Remove pot from oven and let stand 30 min. discard spice bag. |
| 23 | Transfer meat to bowl with cover. |
| 24 | Place pot over med. high heat and bring sauce to boil. |
| 25 | Cook, uncovered, until reduced by ? |
| 26 | Let cool; then pour into another container with tight lid. |
| 27 | Refrigerate meat and sauce until well chilled. |
| 28 | Cut away any congealed fat from sauce. |
| 29 | Pour sauce into wide heavy-bottom saucepan. |
| 30 | Heat until bubbling. |
| 31 | Sprinkle with salt. |
| 32 | Cut meat against grain into ? slices. |
| 33 | Immerse in sauce and heat through. |
| 34 | Arrange meat on warmed serving platter in a neat pattern. |
| 35 | Spoon with some of gravy; serve remainder in gravy boat. |
| 36 | Garnish platter with watercress. |
| 37 | Frances prince"s new jewish cuisin |
