New orleans daube

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       t            (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.