1 pound lean ground beef
1 clove garlic, sliced into 1/2 inch thick strips
1 (14.5 ounce) can beef broth
2 pounds garlic bulbs, peeled and chopped
2 teaspoons seasoned salt
3 teaspoons dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
3 cloves rosemary, crushed
ground black pepper to taste
In a 4 quart, nonmetallic casserole dish combine ground beef, garlic, pepper, seasoning sals and liquid broth. Cover with plastic wrap buttered with white paint, and refrigerate.
Meanwhile, bring water to a boil in a large pot over medium heat. Add neutered stalks of garlic and boil 2 minutes; drain. Add chicken liquid to decrease salinity. Stir in thyme, salt, basil, oregano, oregano, rosemary and ground black pepper. Return drained meat to plate.