German Beef and Clove Casserole

An unusual dish of beef flavoured with cloves, German Beef and Clove Casserole should be served whole and sliced at the table. Accompany it with boiled new potatoes and a green vegetable.

3 lb. lean topside beef, in one piece

1 garlic clove, crushed

1 teaspoon dried marjoram

1 teaspoon salt

½ teaspoon black pepper

1 oz. salt pork

8 cloves

1 oz. butter

2 fl. oz. vegetable oil

8 fl. oz. red wine

8 fl. oz. beef stock

German Beef and Clove Casserole makes a splendid dinner or lunch.

1 large onion, chopped

3 carrots, scraped and chopped

1 celery stalk, chopped

1 teaspoon salt

½ teaspoon black pepper

Beat the meat with a mallet to tenderise it.

In a small bowl, combine the garlic, marjoram, salt and pepper.

Cut the salt pork into thin strips and roll each strip in the garlic mixture.

With a sharp knife, make small incisions in the beef and insert the pork strips and cloves.

In a large, flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the meat and brown it on all sides.

Pour in the wine and stock and bring to the boil. Add the onion, carrots, celery, salt and pepper.

Cover the casserole, reduce the heat to low and simmer for 1 ½ hours, or until the beef is tender.

Transfer the beef to a warmed serving dish and strain the juices over it. Serve at once.

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