Instructions: In a small bowl stir together salt, allspice, and pepper and rub all over meat.

In a 6-quart heavy kettle, heat 2 tablespoons butter and oil over moderately-high heat until foam subsides and brown meat on all sides. With tongs transfer meat to a plate. In fat remaining in kettle cook onions, stirring frequently, until golden. Stir in molasses, vinegar, brandy, anchovy paste, broth, water, and bay leaf and bring to a boil. Add meat and simmer gently, covered, turning meat occasionally, 2 1/2 hours. Stir in carrots, onions, and mushrooms and cook, covered, 30 minutes, or until vegetables are tender.

With a slotted spoon transfer roast and vegetables to a large plate and keep warm, covered. Boil braising liquid until reduced to about 2 cups and strain through a sieve into a bowl.

In same kettle melt remaining 2 tablespoons butter and whisk in flour. Cook roux over moderately-low heat, whisking, 3 minutes and add strained liquid in a stream, whisking. Boil mixture, whisking 1 minute, or until smooth and thickened slightly. Add cream and salt and pepper to taste and keep sauce warm. Cut roast into 1/2-inch thick slices and arrange on a platter. Spread vegetables around roast and sprinkle with parsley. Serve sauce on side.

This recipe yields 6 to 8 servings.

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