Salted Beef roast (was Re: SC - corned beef)

[Nick Sasso]

Mistress Christianna,

You will find good Apicius brought us this dish in its
 original form.  There are conjectures as to whether
 it should be sliced or pulled (as in s outhern BBQ), though not to
the height of the Cusk*******les 
debate.

It is entered in my Giacossa translation as 'roasted 
meat'.  I've tried on pork as well.......to coin a 
phrase, "Pork Fat Rules!".  Lamb is my next 
excursion as the pork and lamb seem most likely 
large meats in the region.


pace e bene, 

niccolo difrancesco

Dry-cured, brined beef (rubbed with and packed in salt, possibly some
spices and some sugar, and stored in abarrel or something where the
meat
juices will run out and create a pickling brine) is probably period, 
>Adamantius
<snip>

        We have a dish here that we have served for years, and it
originally came from a Knight in Trimaris, (Sir Ragnar? we're talking
about 20 some-odd years ago now).  It is called Roman Roast.  It is
basically this:
        Take an inexpensive cut of meat, chuck roast works well, and
have
it cut into 3-5 pound portions.  Using heavy duty aluminum foil,
season
the  roast with pepper and A LOT of salt.  We usually dust the pepper
on,
and use about 1/4 - 1/2 cup of salt per roast.  Seal the foil, and
bake
until done through and falling apart, usually about 3 hours or so. 
Take
them out of the oven, and let them sit for a few minutes.  Open the
foil,
and pour 3/4 - 1 cup of honey over the roast.  Close the foil back up
and
let them sit for 15 minutes or so (longer is fine).  When ready to
serve,
remove the roasts, shred, and pour the juices over the meat. 
Leftovers
will not be an issue.  

        This is really tasty, and one of the most popular meat dishes
around here.  I wonder if it has any sort of documetable history?  It
came down to us with the story that this would have been cooked by
legions on the move, using salted meat and stew pots.  Anybody have
any
idea?
        Christianna
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                             
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================