SC - corned beef

[Philip & Susan Troy]

Christine A Seelye-King wrote:
> 
> 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

I'm not aware of anything in Apicius or other Roman sources that comes
very close to this, but I'm always up for examining new stuff.

Based on my own experience, and Your Mileage May Vary, it sounds vaguely
as if it is equally inspired by Cantonese Salt-Baked Chicken,  some type
of Texas barbecue (being beef and the sauce too thick and syrupy for
Southern), and Apician ham baked in flour-and-oil pastry.

On the other hand, it sounds good, too.

Adamantius
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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