Grass-covered Boiled Meat

Origin: Ancient      Period: Traditional

This is a dish based on traditional methods of cooking meat. It also explains the preponderance of cracked fired stones found in many archaeological sites. Traditionally a mound of stones would have been heated cherry red in a fire. A large earthenware pot would have been prepared with water in it. The stones would then be dropped into the vessel until the water began to boil. Meat wrapped in grass would have been added and more stones placed on top until the water comes back to the boil (the grass prevents the meat from being seared as fresh stones are added). The meat is cooked for about 2.5 hours until done with fresh stones added to keep the water boiling.

Ingredients:

2–2.5kg joint of meat (or leg of lamb)
Sufficient long grass to cover the meat

Method:

Preparation

This is a very simple list of ingredients and it makes for a great talking point at a barbecue. Take your joint of meat and season it. Next wrap it completely in long grass, first wrapping lengthways and then tying more grass crossways to secure the green wrapping in place (the grass isn't absolutely necessary for this modern form of cookery but it does impart some flavour on the meat and turns the boiling water a verdant green). Prepare your barbecue and place a large pot on it. Fill this with water and once it's boiling add the meat. You will need to boil for about two hours (keep adding water as required).

Once the meat has cooked, take out of the water, remove the grass covering then place the meat on the barbecue to sear the outside. Once the meat has coloured carve and serve. You'll find that the meat is surprisingly tender and very tasty.

As an accompaniment to this dish you can make a pudding such as the boiled nettle pudding which can be boiled in the same pot as the meat.

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