SC - Roast Beef Recipe

[Lark Miller]

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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