SC - Roast Beef Recipe
Lark Miller
lucilla at ponyexpress.net
Sat Aug 2 10:37:35 PDT 1997
you didn't give anyone the temperature or length of roasting.
Lucilla
At 04:10 PM 7/31/97 -0400, you wrote:
>
>Hello All!
>
>As I've said before, I'm an absolute novice at medieval cooking, but I
wanted
>to share the following roast recipe with you. The accompaniment was
homemade
>mashed potatoes (are they period?) and garlic seasoned green beans (same
>question).
>
>Because of my budget constraints, I had to use a "pot roast" cut of beef,
but
>this should work well for the real thing, too.
>
>Burgundy Roast
>--------------
>
>First (the night before you cook your roast) mix together the following
>marinade (you may need to adjust amounts depending on the size of your
roast,
>mine was about 6 pounds, and time according to the tenderness of your beef):
>
> 1/4 c. burgundy wine
> 2 tbsp. virgin olive oil
> 1/4 c. minced onion
> 1 tbsp. minced garlic
> 1 tbsp. minced carrots
> 1 tbsp. dried rosemary, crumbled
>
>Pierce your roast all over using a fork, then place in one of those nifty
oven
>roasting bags and pour your marinade over the top. Seal the bag and place in
>the refrigerator. The bag should be turned several times so that the
marinade
>has a chance to reach all surfaces of your beef.
>
>I served the finished roast with a garnish of grilled portobello
mushrooms. If
>you want to do the same, make another batch of the marinade to use on the
>mushrooms, place the mushrooms in a glass dish, pour the marinade over the
>mushrooms and place in the refrigerator at the same time you put in the
roast.
>When you turn the roast/bag over, turn the mushrooms over too.
>
>The next evening, while your roast is cooking (about 1/2 an hour before you
>plan on taking it out of the oven), slice 2 or 3 onions thinly and cook them
>slowly over the stove using virgin olive oil until they are caramelized.
>
>By the time the onions are done, it should be time to take the roast out of
>the oven. Take the roast out to rest and turn on the broiler. Put in your
>portobello mushrooms (reserve the marinade) and grill for about 5 minutes on
>each side.
>
>Use the reserved drippings from your roast and your leftover mushroom
marinade
>for the gravy. I started out with a basic roux (not period, I've just found
>out), added beef bouillon to the roux and cooked for a few minutes, then
added
>the drippings and reserved marinade. Rounded out the sauce by adding about
1/2
>to 1 cup of burgundy wine.
>
>This turned out really well -- even using the cheap cut of meat.
>
>Your thoughts?
>
>-- Suzanne
>
>****************************************
>** Lady Suzanne de la Ferte, AoA **
>** Scribe and Illuminator **
>** Stargate, Ansteorra **
>** suzanne.powell at aspentech.com **
>****************************************
>
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