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Recipe Name: New Orleans Daube Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 10

1/4 Pound(s) Salt pork, chopped coarsely
1 Onion, sliced
2 Tablespoon(s) Chopped parsley
2 Bay leaves, crumbled
2 Teaspoon(s) Salt
1 Or 2 cloves garlic, crushed
1 Teaspoon(s) each pepper and thyme
1/2 Teaspoon(s) Ground cloves
1 4-5 lb beef roast rump
Round, or rolled chuck
2 Cup(s) Water
2 Tablespoon(s) sherry
1 Pound(s) Spaghetti, cooked
Combine salt pork, onions, parsley, bay leaves, salt, garlic,
pepper,thyme and cloves in Dutch oven. Add roast, water and sherry.
Placesheet 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
notremove lid until near end of cooking). Slice meat and serve
overspaghetti tossed with pan juices. Makes 10-12 servings.Note: If
desired, strain pan juices and thicken with flour to
desiredconsistency.For microwave oven, put salt pork, onion, parsley,
seasonings, roast,only 1 cup water, and the sherry in roasting bag or
wrap, followingmanufacturer's direction (tie bag with string). Place in
baking dish.Cook 15 minutes; let stand 2 minutes. Turn dish a half
turn. Repeat 3or 4 times, or until meat is tender.Note: Test for
doneness; slice meat, if not fully cooked, returnuncooked portion to
bag to cook 3 to 5 minutes, or until done.From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 263
Calories From Fat: 88
Total Fat: 9.8g
Cholesterol: 9.8mg
Sodium: 775mg
Potassium: 134.5mg
Carbohydrates: 35.4g
Fiber: 1.7g
Sugar: 1.7g
Protein: 6.7g

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