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