Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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.

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