Beef y-Stywyd
Uploaded by: Russell
Author: PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic
Prep Time:
Cooking Time:
Servings:
User Rating: 3
Ingredients:
Beef ribs
Saffron or a few drops of yellow food coloring
Red Wine Vinegar
Unseasoned Bread Crumbs
Sage
Parsley, chopped
Onions, minced
Cubeb (or substitute Black Pepper)
Grains of Paradise (or substitute Cardamom)
Mace
Cloves (powder)
Cinnamon Sticks
Salt
Directions:
Stewed Beef. Take fair beef of the ribs of the fore quarters, and smite in fair pieces, and wash the beef into a fair pot; then take the water that the beef was washed in, and strain it through a strainer, and boil the same water and beef in a pot, and let them boil together; then take cinnamon, cloves, mace, grains of paradise, cubebs, and minced onions, parsley, and sage, and cast there-to, and let it boil together; then take a loaf of bread, an steep it with broth and vinegar, and then draw it through a strainer, and let it be still; and when it is nearly done, add the liquid there-to, but not to much, and then let boil once, and add saffron there-to a quantity; then take salt and vinegar, and add there-to, and look that it taste poynaunt enough, & serve forth.
Modern Direction
Place the ribs in a large pot; cover with water. Bring to a boil; add all spices except saffron & salt & reduce heat to a simmer. Continue simmering until the beef is completely cooked. Remove some of the broth; with a wire whisk, thoroughly blend the broth , red wine vinegar, & bread crumbs into a smooth gravy-like consistency. When the beef has cooked, add some of this mixture to the pot, just enough to slightly thicken the broth. Be sure that this thickening agent has thoroughly blended with the broth. Return to a boil and cook for several more minutes. Reduce heat, add salt to taste and enough additional vinegar to give it a slightly sharp taste - it needs to be "poynaunt." Remove the cinnamon sticks. Serve forth! |
