Stewed BeeffOrigin: English Period: Medieval |
Original RecipeStewed Beeff (from Harleian MS 4016)Stewed Beeff. Take faire Ribbes of ffresh beef, And (if thou wilt) roste hit til hit be nygh ynowe; theñ put hit in a faire possenet; caste þer-to parcely and oynons mynced, reysons of corauns, powder peper, canel, clowes, saundres, safferoñ, and salt; theñ caste there-to wyñ and a litull vynegre; sette a lyd oñ þe potte, and lete hit boile sokingly on a faire charcole til hit be ynogh; þeñ lay the fflessh, in disshes, and the sirippe there-vppoñ, And serve it forth. Translation: Take fair ribs of beef, and if you will roast it until nearly done; then put it in a fair pot; add parsley and onions minced, raisins of Corinth, pepper, cinnamon, cloves, sandalwood, saffron, and salt; then add to this wine and a little vinegar; set a lid on the pot, and let it boil well on a fair charcoal until done; then lay the flesh in disshes, and the syrup on top, and serve forth. 
Modern RedactionIngredients:
3.6kg Rib of Beef Method:Roast or grill the beef until rare, then place in a large baking tin. In a separate saucepan, combine all the remaining ingredients. Bring the mixture to a boil, then reduce to a simmer and cook until the currants are plump and soft and the onion is cooked. Pour the mixture over the beef and place in an oven pre-heated to 200°C and bake for between 30 and 45 minutes. Remove from oven, transfer the beef on a serving platter and spoon over currants, onions, and syrup. Serve immediately. |
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