CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
Dutch |
Main dish, Meats, Passover |
8 |
Servings |
INGREDIENTS
4 |
lb |
Top or bottom rnd. 2" thick |
1 |
|
Onion, coarse chop |
2 |
|
Carrots, coarse chop |
1 |
|
Bell pepper, seededchopped |
6 |
|
Garlic, coarse chop |
6 |
|
Sprigs parsley & dill, 1 bay |
|
|
Leaf and 1/2 ts. thyme put |
|
|
Into spice bag. |
6 |
|
Whole cloves |
1/2 |
t |
Ea. allspice & curry pwdr. |
3/4 |
c |
Apple juice |
1 |
c |
Water |
1 |
c |
Kosher dry red wine |
1 1/2 |
T |
Plain or seasoned olive oil |
1 |
c |
Tomato puree, unsalted |
1/4 |
t |
Salt |
|
|
Watercress for garnish |
INSTRUCTIONS
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 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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