Cube all the meat. Rinse the parsley, pat dry and chop. Pour the wine and cognac into a bowl. Add the meat, parsley, shallots, garlic, salt, pepper and allspice and lastly, the thyme and bay. Stir thoroughly and sprinkle with oil. Cover the meat with plastic wrap and leave to marinate in the refrigerator for 3 hours.
Preheat the oven to