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Suggest a better descriptionThe meat will be so tender you can cut it with a fork. Soak the clay pot in cold water for 10 minutes. Tie the beef with string in four places so that it will retain its shape as it cooks. Combine all the marinade ingredients in the clay pot. Marinate the beef for at least 24 hours, turning the beef several times. Add sufficient water or beef broth to the marinade to cover 3/4 of the height of the beef. Place the pot in a cold oven. Adjust the heat to 450 degrees F. Bake for 1 1/2 hours. Serve with horseradish. Posted by Stephen Ceideburg From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 8 | ||
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Calories: 507 | ||
Calories from Fat: 269 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 93.3mg | 29 % | |
Sodium 166.8mg | 6 % | |
Potassium 835.3mg | 22 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.8g | ||
Protein 40.7g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 507
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