Soak ham hocks overnight in water to cover. Drain. Cut meat off the bones in 1-inch pieces. Mix with the beef and season with salt, garlic and cloves. Heat the oil in a heavy, covered casserole and sauté the meat until browned. Add ½ pint of water and simmer, covered, until the meats are tender, about 1½ hours, adding a little water from time to time if necessary.
Measure the liquid. Ad