Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Juice | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 lbs Top or bottom rnd. 2" thick
- 1 large Onion, coarse chop
- 2 large Carrots, coarse chop
- 1 each Bell pepper, seeded, chopped
- 6 cl Garlic, coarse chop
- 6 each Sprigs parsley & dill, 1 bay Leaf and ½ ts. thyme put Into spice bag.
- 6 each Whole cloves
- 1/2 tsp Ea. allspice & curry pwdr.
- 3/4 cup Apple juice
- 1 cup Water
- 1 cup Kosher dry red wine
- 1 1/2 tbsp Plain or seasoned olive oil
- 1 cup Tomato puree (unsalted)
- 1/4 tsp Salt
- Watercress for garnish
- =
Directions
Put meat into lge.
Narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in ½ 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.
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 ½ 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 ¼.
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 ¼" 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.