[Sca-cooks] Beef help needed ASAP

[Carol Eskesen Smith]

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[ Picked text/plain from multipart/alternative ]
Marinade it,  sear it, pot roast it.   Use pot roast.
Regards,
Brekke

----- Original Message -----
From: Stefan li Rous
Sent: Sunday, February 16, 2003 3:04 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Beef help needed ASAP

Apollonia commented and asked:
> 152 To make a good roast
> Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick
> it on a spit. Put it then in a pot. Put good broth therein, onions, wine,
> spices, pepper, ginger and cloves  and let it cook therein. Do not over
> salt it.
>
> What type of beef should I get for this?  Most likely it will be coming from
> a grocery store...
Interesting. Roast on a spit then take it off and boil it. Or is this only a little broth and wine and not enough to actually be boiling the meat?

How long are you supposed to cook it on the spit? Perhaps just to brown the
outside? Because it says to "let it cook therein" about the pot. So it doesn't
sound like it is already cooked on the spit.
It's not like parboiling either, though. Because it is cooking on the spit
first and then in the pot with the liquid. Not cooked/boiled in the liquid and
then roasted on the spit. Comments?


Stefan

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****


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