New orleans daube
Yield: 10 Servings
Ingredients:
- 1/4 lb Salt pork chopped coarsely
- 1 md Onion sliced
- 2 tb Chopped parsley
- 2 Bay leaves crumbled
- 2 ts Salt
- 1 Or 2 cloves garlic crushed
- 1 ts (each) pepper and thyme
- 1/2 ts Ground cloves
- 1 (4-5 lb) beef roast (rump Round or rolled chuck)
- 2 c Water
- 2 tb Sherry
- 1 lb Spaghetti
Instructions:
cooked Combine salt pork onions parsley bay leaves salt garlic pepper thyme and cloves in Dutch oven. Add roast water and sherry. Place sheet of foil over pan then cover with lid. Bake in a 300 degree oven or simmer over very low heat 3 hours or until fork-tender (do not remove lid until near end of cooking). Slice meat and serve over spaghetti tossed with pan juices. Makes 10-12 servings. Note: If desired strain pan juices and thicken with flour to desired consistency. For microwave oven put salt pork onion parsley seasonings roast only 1 cup water and the sherry in roasting bag or wrap following manufacturer's direction (tie bag with string). Place in baking dish. Cook 15 minutes; let stand 2 minutes. Turn dish a half turn. Repeat 3 or 4 times or until meat is tender. Note: Test for doneness; slice meat if not fully cooked return uncooked portion to bag to cook 3 to 5 minutes or until done.
