1. Peel and mince 6 cloves garlic; combine them in a bowl or non-reactive saucepan with the next 9 ingredients; stir, cover, and refrigerate, stirring occasionally, for 1-24 hours. 2. Place the meat mixture in a large saute pan over medium heat. 3. Bring to a boil; decrease heat, and cover. 4. Simmer gently until the meat is tender, 1 to 1 ½ hours. 5. Uncover and boil the liquid to reduce it slightly if necessary. 6. Peel and mince the remaining garlic; add it to the daube, and simmer another 5 minutes. 7. Sprinkle with parsley and serve over rice, noodles, or with crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
