Pre-heat an oven and stove-proof dish or pot on top of
the stove. Cook the joint on all sides for two or
three minutes to seal it. Remove, cut the onions in
half, stick each half with a clove and place in the
pot. Tie the bay leaf, parsley stalks and celery leaf
together and put into the pot with the carrots. Pour
in the vinegar, add the water and put the meat on top.
Cover and cook slowly in a low oven, gas mark 2, 300F,
150C for two and a half hours. Take the meat out and
put it into a warm serving dish, cover with foil and
stand for five minutes. discard the herbs and cloves.
Serve the carrots with meat and puree the onions with
the juices for a slightly spicy sauce.
