Type what you have

Ingredients

• ✓ clove
• beef chuck roast
• onion
• carrot
• celery
• black peppercorn
• garlic
• cinnamon stick
• rosemary
• bay leaf
• red wine
• olive oil
• salt

Instructions

1. 1 Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves into a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered, then return to the refrigerator and marinate for 6 more hours.
2. 2 Transfer chuck roast to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both separately.
3. 3 Heat olive oil in the stockpot over medium-high heat. Brown chuck roast for 4 to 6 minutes per side. Reduce the heat to medium and add strained vegetable mixture; cook until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
4. 4 Pour reserved wine back into the stockpot and add salt. Reduce the heat to medium-low, cover, and simmer without removing the cover for 2 hours. Uncover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from the cooking liquid to a serving platter and tent with foil to keep warm.
5. 5 Return cooking liquid to a boil over medium-high heat, then reduce the heat and simmer until reduced to a sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; purée mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

By Allrecipes Member

Ingredients

• ✓ clove
• spaghetti
• thyme
• parsley
• garlic
• parmesan cheese
• egg
• soda cracker
• ground beef
• thyme
• black pepper
• red pepper flakes
• salt
• parsley
• onion
• tomato paste
• tomato juice
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
3. 3 Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
4. 4 Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
5. 5 Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
6. 6 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
7. 7 Serve sauce and meatballs over cooked spaghetti.

By Lynn1964

Ingredients

• ✓ clove
• black pepper
• salt
• olive oil
• caper
• anchovy fillet
• spring water
• tuna
• egg
• potato
• onion
• veal
• bay leaf
• coriander seed
• fennel seed
• black peppercorn
• garlic
• white wine
• vegetable broth
• water

Instructions

1. 1 Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
2. 2 Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
6. 6 Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
7. 7 Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
8. 8 Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.

By Buckwheat Queen

Ingredients

• ✓ clove
• lemon zest
• parsley
• chicken broth
• rosemary
• thyme
• bay leaf
• white wine
• all-purpose flour
• tomato paste
• salt
• carrot
• celery
• yellow onion
• butter
• olive oil
• black pepper
• salt
• pork shank

Instructions

1. 1 Season pork shank with salt and pepper.
2. 2 Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
3. 3 Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.
4. 4 Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.
5. 5 Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.

By John Mitzewich

Ingredients

• ✓ clove
• ham
• apricot preserves
• honey mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Ingredients

• ✓ clove
• ham
• orange juice concentrate
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R

Ingredients

• ✓ clove
• ham
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place ham in a large roasting pan; press cloves into skin at 1- to 2-inch intervals.
2. 2 Press a thick layer of sugar on skin.
3. 3 Pour 1 inch of water into the roasting pan; cover tightly with aluminum foil.
4. 4 Bake in the preheated oven for 4 ½ to 5 hours. An instant-read thermometer inserted into the center away from the bone should read at least 160 degrees F (72 degrees C).
5. 5 Let ham rest about 20 minutes before carving.

By Auntie KK

Ingredients

• ✓ clove
• ham
• irish whiskey
• butter
• brown sugar
• honey

Instructions

1. 1 Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
3. 3 Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
4. 4 Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
5. 5 Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
6. 6 Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

By Brian Genest

Ingredients

• ✓ clove
• ham
• brown sugar
• pineapple juice
• sangria wine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
3. 3 Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.
4. 4 After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
5. 5 Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.

By Mary Glenn

Ingredients

• ✓ clove
• ham
• honey
• butter
• corn syrup

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with foil.
2. 2 Score ham in a crosshatch pattern; stud with whole cloves. Place ham in the prepared pan.
3. 3 Heat honey, butter, and corn syrup in the top half of a double boiler on medium heat until butter melts. Keep glaze warm while ham bakes.
4. 4 Brush glaze over ham; bake in the preheated oven for 1 hour and 15 minutes.
5. 5 Baste ham with glaze every 10 to 15 minutes. Broil to caramelize glaze during last 4 to 5 minutes of cooking time. Remove from oven and let sit a few minutes before serving.
6. 6 Enjoy!

By Colleen

Ingredients

• ✓ clove
• ham
• orange marmalade
• mustard
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham on its side in a roasting pan. Mix marmalade and spices in a small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
2. 2 Bake in the preheated oven for 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

By McCormick Spice

Ingredients

• ✓ clove
• ham steak
• brown sugar
• maple syrup
• dijon mustard
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange ham steaks in a baking dish.
2. 2 Whisk brown sugar, maple syrup, Dijon mustard, and vinegar in a bowl; pour over ham steaks. Sprinkle cloves over ham steaks.
3. 3 Bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. Discard cloves before serving.

By Chriss Pooler

Ingredients

• ✓ clove
• ham
• brown sugar
• bourbon whiskey
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Remove skin and excess fat from ham, leaving a fat layer about 1/4-inch thick. Score ham in a diamond pattern with a sharp knife. Push cloves into the center of the scored diamond shapes. Place ham with cut side down into a roasting pan.
3. 3 Bake ham in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 125 degrees F (52 degrees C), about 2 hours.
4. 4 Combine brown sugar, whiskey, and black pepper in a bowl until glaze is smooth.
5. 5 Raise oven temperature to 375 degrees F (190 degrees C).
6. 6 Baste ham with 1/3 the whiskey glaze. Return to oven and bake until internal temperature reaches 140 degrees F (60 degrees C), basting ham with whiskey glaze every 10 minutes. Cover ham loosely with a tent of aluminum foil if ham browns too quickly.
7. 7 Let ham rest for 15 minutes before carving.

By AMYDANIELLE1

Ingredients

• ✓ clove
• water
• brown sugar
• worcestershire sauce
• ham steak

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
3. 3 Bake in the preheated oven until ham is tender, 35 to 45 minutes.

By chrissy_592

Ingredients

• ✓ clove
• sweet potato
• pineapple
• brown sugar
• cinnamon
• ground ginger
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
2. 2 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
3. 3 In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
4. 4 Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

By Jo Allgauer

Ingredients

• ✓ clove
• cranberry
• sugar
• orange juice
• orange zest
• cinnamon stick
• pomegranate

Instructions

1. 1 Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
2. 2 Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

By Alice C

Ingredients

• ✓ clove
• ham
• orange
• brown sugar
• mustard

Instructions

1. 1 Place ham in a large pot; cover with water. Soak in the refrigerator to remove salt, 8 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with aluminum foil.
3. 3 Combine orange juice, brown sugar, and dry mustard in a small bowl.
4. 4 Drain ham; pat dry. Place ham in the prepared roasting pan. Score outside of ham in a diagonal pattern; coat with orange juice mixture. Insert cloves at cross marks.
5. 5 Bake in the preheated oven until heated through and glaze is well browned, about 2 hours. Rest before carving, 20 to 30 minutes.

By Jose Gonzales

Ingredients

• ✓ clove
• ✓ clove
• country ham
• apple cider
• brown sugar
• maple syrup
• cinnamon
• nutmeg
• ginger
• vanilla extract
• orange peel

Instructions

1. 1 Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
2. 2 Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

By REINEJESSICA

Ingredients

• ✓ clove
• corned beef brisket
• black peppercorn
• cayenne pepper
• cinnamon
• dark stout beer
• garlic
• bay leaf

Instructions

1. 1 Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
2. 2 Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
3. 3 Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

By Cynthia Cliffen

Ingredients

• ✓ clove
• water
• honey
• brown sugar
• mustard
• garlic
• onion powder
• ginger

Instructions

1. 1 Combine water, honey, brown sugar, mustard, garlic, onion powder, cloves, and ginger in a saucepan. Mix to combine.
2. 2 Warm saucepan over low heat until sugar and honey are melted together and sugar is dissolved.

By TH

Ingredients

• ✓ clove
• pork loin roast
• apple
• cranberry sauce
• chicken broth
• cinnamon
• nutmeg
• ginger
• orange

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pork roast into a roasting pan. Push whole cloves into meat; lay apple slices over top.
3. 3 Mash cranberry sauce in a bowl with a potato masher. Stir in chicken broth, cinnamon, nutmeg, and ginger until well combined. Pour about 1/2 of the cranberry mixture over roast. Cover with a lid or a sheet of aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover, pour remaining cranberry mixture over roast, and sprinkle orange zest over top.
5. 5 Return to the oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees F (65 degrees C), about 30 more minutes.

By Steffamie

Ingredients

• ✓ clove
• ham
• pineapple juice
• brown sugar
• honey
• orange

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the ham in a roasting pan and dot with cloves.
3. 3 In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes.
4. 4 Pour the glaze over the ham.
5. 5 Bake the ham uncovered for 1 hour in the preheated oven.

By MIKAZUKI

Ingredients

• ✓ clove
• ham
• dijon mustard
• brown sugar
• pineapple slice
• rum
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place ham into a roasting pan. Spread Dijon mustard over top and sides of ham in an even coat; sprinkle ham with brown sugar. Press brown sugar onto ham with your hands. Place pineapple slices onto ham, securing them to the top and sides with cloves. Place any unused pineapple slices into the bottom of the roasting pan and pour pineapple juice and 2 ounces orange-flavored rum.
3. 3 Bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour. Remove ham from the oven and pour remaining 2 ounces of orange rum over the ham; carefully light the rum on fire with a match. The flames will help the glaze to adhere to the meat.
4. 4 Continue baking until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 140 degrees F (60 degrees C), about 1 more hour. Let ham rest for 10 minutes before serving. Transfer ham to a serving platter, leaving pan drippings in the roasting pan.
5. 5 Stir cornstarch and water together in a small bowl until smooth; whisk cornstarch into pan drippings. Place roasting pan over medium-low heat and whisk until pan juices thicken, about 5 minutes. Serve with ham.

By arios153

Ingredients

• ✓ clove
• honey
• orange juice
• cinnamon
• almond extract
• ham

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Stir honey, orange juice, cinnamon, and cloves together in a small bowl; set aside. Stir in almond extract if desired.
2. 2 Place ham in a shallow roasting pan. Bake in the preheated oven for 1 hour and 15 minutes. Remove ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.

By Amanda

Ingredients

• ✓ clove
• sweet potato
• vegetable oil
• vegan margarine
• maple syrup
• apple
• cinnamon
• apple juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet.
2. 2 Bake in the preheated oven until cooked through but still firm, about 20 minutes.
3. 3 Remove sweet potatoes from oven; leave oven on. Allow sweet potatoes to cool until safe to handle; peel and cut into 1/2-inch slices.
4. 4 Coat a deep 1 1/2-quart baking casserole with oil. Arrange 1/2 the sweet potato slices on the bottom. Drizzle with 1/2 of the melted vegan margarine followed by 1/2 of the maple syrup. Top with apple slices and sprinkle lightly with cinnamon and cloves. Repeat layers. Pour apple juice on top. Cover casserole with a lid or aluminum foil.
5. 5 Bake in the hot oven, covered, for 30 minutes. Remove lid or aluminum foil and bake for 10 minutes more. Serve immediately or cover and keep warm until serving.

By John Crines

Ingredients

• ✓ clove
• ham
• honey
• brown sugar
• horseradish
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut ham into 1/4-inch-thick slices. Use kitchen string to tie slices back together in the shape of original ham, then place on a rack set in a roasting pan.
3. 3 Stir together honey and cloves in a small bowl until well combined; drizzle over ham.
4. 4 Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings.
5. 5 Mix together brown sugar, horseradish, and lemon juice in a medium bowl until glaze is well combined. Baste ham with glaze, allowing it to drip between slices.
6. 6 Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.

By pamda

Ingredients

• ✓ clove
• ham
• pineapple ring
• heavy syrup
• lemon-lime carbonated beverage
• brown sugar
• maraschino cherry

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (160 degrees C).
2. 2 Place ham in a roasting pan. Use a sharp knife to score ham rind with a diamond pattern. Press a clove into the center of each diamond.
3. 3 Drain juice from pineapple rings into a medium bowl; stir in lemon-lime soda and brown sugar.
4. 4 Coat ham with juice mixture and arrange pineapple rings on ham. Place a maraschino cherry in the center of each pineapple ring and secure with a toothpick.
5. 5 Bake uncovered, basting frequently with pan juices, in the preheated oven until the internal temperature of the ham is 160 degrees F (72 degrees C), 4 to 5 hours. Be sure the meat thermometer does not touch the bone. Remove toothpicks before serving.

By NODIETSFORME

Ingredients

• ✓ clove
• beet
• water
• brown sugar
• vinegar
• cornstarch
• cinnamon
• nutmeg
• butter

Instructions

1. 1 Place beets into a large saucepan and pour in enough water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until beets are easily pierced with a fork, about 10 minutes. Drain.
2. 2 Whisk 1/4 cup water, brown sugar, vinegar, cornstarch, cinnamon, nutmeg, and cloves together in a saucepan over medium heat. Add beets and butter and cook, stirring constantly, until mixture comes to a boil. Cook until sauce thickens slightly, 1 to 2 minutes. Serve hot or cold.

By DOGSTAR1

Ingredients

• ✓ clove
• butter
• cider vinegar
• brown sugar
• salt
• onion
• apple
• red cabbage
• allspice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.

By thedailygourmet

Ingredients

• ✓ clove
• vegetable oil
• pork loin roast
• onion
• carrot
• beer
• salt
• black pepper
• bay leaf

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
3. 3 Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
4. 4 Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
5. 5 Return pork roast to the pot and cover.
6. 6 Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
7. 7 Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
8. 8 Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
9. 9 Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

By Mark D Wilder