Stewed Beef
3.6kg (8lb) Rib of Beef
3 litres (5¼ pints) Red Wine
340ml (12 floz) Red Wine Vinegar
450g (1lb) Currants
225g (8oz) Fresh Parsley, chopped
1-2 Large Onions, minced
1 tbsp Pepper
1 tbsp Cinnamon
1 tbsp Cloves
1 tbsp Red Food Colouring
1 tsp Salt
Few threads Saffron
Roast or grill the beef until rare, place in a large baking tin.
In a separate saucepan, combine all the other ingredients.
Bring to a boil, then reduce to a simmer and cook until currants are plump and soft and the onion is cooked.
Preheat oven to 200°C: 400°F: Gas 6
Pour this mixture over the beef.
Cover the baking tin with foil and cook for 30 to 45 minutes.
Remove from oven.
Place the beef on a serving platter and spoon over currants, onions, and syrup.
Serve.
Stwed Beeff
Take faire Ribbes of ffresh beef, And (if thou wilt) roste hit til hit be nygh ynowe, then put hit in a faire possenet, caste ber-to parcely and oynons mynced, reysons of corauns, powder peper, canel, clowes, saundres, safferon, and salt, then caste there-to wyn and a litull vynegre, sette a lyd on be potte, and lete hit boile sokingly on a faire charcole til hit be ynogh, ben lay the fflessh, in disshes, and the sirippe there-vppon, And serve it forth.
from A Boke of Kokery
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