INGREDIENTS

INSTRUCTIONS

INSTRUCTIONS: Cut the chuck into 2 to 2-1/2-inch cubes. Trim off any large
pieces of fat. If using shanks, cut the meat from the bone in pieces as
large as possible. Place the meat in a large nonreactive bowl.
Quarter 1 of the onions and add to the meat along with the carrots, thyme,
bay leaves, rosemary, half of the salt and half of the pepper, 2 garlic
cloves and the orange peel. Pour the wine over all and turn to mix and
immerse the ingredients.  Cover and let marinate in the refrigerator
overnight, or at least 4 hours.
To cook, put the salt pork in a heavy-bottomed casserole large enough to
hold all ingredients.  Cook over medium-low heat until the pork releases
its fat, about 5 minutes. Discard the crisped bits of pork. Dice the
remaining onion and mince the remaining garlic cloves. Add to the pot and
saute until translucent. Remove them with a slotted spoon and set aside.
Drain the meat (reserve the marinade) and pat it as, dry as possible. Add a
few pieces of meat to the casserole (do not crowd) and saute about 5
minutes, turning once or twice. The meat will darken, but will not truly
"brown." Remove the meat with a slotted spoon and set aside. Continue until
all the meat has been sauteed.
Add the flour to the casserole and cook it until it browns, stirring often.
Increase the heat to high, and slowly pour in the reserved marinade.
Deglaze the pan, scraping up any bits clinging to the bottom. Return the
onions, garlic, meat and its juices to the pan. Add the remaining salt and
pepper, the water and the mushrooms and bring to a near-boil. Reduce heat
to very low, cover with a tight fitting lid, and simmer for 2-1/2 to 3
hours, or until the meat can be cut with a spoon and the liquid has
thickened.
Remove from the heat.  Discard the carrots, herb branches and the onion
quarters.  Skim off some, but not all of, the fat (some is necessary to
coat the pasta).
Prepare the pasta according to package directions; drain well. Transfer the
pasta to a serving dish and ladle the sauce from the daube over it, adding
more salt and pepper, if desired. Top with 1/4 cup of the freshly grated
Parmesan cheese and the parsley.
Serve the daube directly from its casserole.  Pass additional cheese at the
table. Serves 6 to 8.
PER SERVING: 665 calories, 35 g protein, 41 g carbohydrates 33 g fat (14 g
saturated) 108 mg cholesterol, 776 mg sodium, 2 g fiber. Source: San
Francisco Chronicle, 12/20/95.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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