[Sca-cooks] Onion Leaves with Beef

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Oooh, that sounds delicious. Are you rolling the meat in the salt or just
sprinkling, and how much coverage?

Margaret

On Wed, Apr 22, 2020 at 10:57 PM Terry Decker <t.d.decker at att.net> wrote:

> I had a nice little eye of round roast which got cooked for supper and
> with which I prepared this recipe.  The sauce is a little thin for my
> taste, but it goes well with meat and potatoes.  A little starch would
> thicken it.
>
> As a feast recipe, this is easily prepared and tasty.  Scaling up the
> sauce, the red wine vinegar should scale without a problem.  The ginger and
> black pepper need to be added to taste.
>
> Bear
>
> ONION LEAVES WITH BEEF.
>
> Wash the roasted meat, put it onto a skewer, wash it and add some salt,
> then roast it. When making the soup, peel the onion and wash it in clean
> water. Slice it in a clean pot and pour the beef broth onto it. If you’re
> serving this to only one table, you may use only three or four onions; boil
> them, but spare the onion (12), remove the soup, add some vinegar, ginger
> and black pepper; after the roasted meat is done, beat it so the salt will
> fall off, slice it onto a plate then pour the soup onto it.
>
> 12 Do not overcook the onion
>
>
> The Science of Cooking (Transylvanian Cookbook, late 16th Century) ed.
> Glenn Gorsuch,
> http://www.fibergeek.com/leathernotebook/files/2018/05/Transylvanian-Cookbook-v3.pdf
>
>
> Clean the roast.  Salt it with coarse sea salt.  Spit or oven roast to the
> desired internal temperature.  Remove the excess salt and slice.
>
> For the sauce:
>
> 1 medium onion
> 2 Cups beef broth
> 1 Tablespoon red wine vinegar
> 1/2 teaspoon ground ginger
> 1/4 teaspoon ground black pepper
>
> Peel the onion.  Wedge cut into eighths to form "leaves."
> Add onion slices to the beef broth in a sauce pan.
> Bring to a boil.  Cook about 5 minutes, until the onion pieces are soft,
> but still have rigidity.
> Remove from heat and stir in the vinegar and the spices.
>
> Pour sauce over the beef slices.  Serve.
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