Difference between revisions of "Cider-beef stew"

From Cunnan
Jump to navigationJump to search
m (Add cat)
 
Line 30: Line 30:
 
 
 
To finish you may want to thicken the stew with breadcrumbs.
 
To finish you may want to thicken the stew with breadcrumbs.
  +
  +
  +
  +
[[Category: Recipes]]

Latest revision as of 17:52, 11 July 2007

Cider-beef stew

An entirely medjeeval recipe, that I created from reading various period recipes for the The College of St Kessog Fimbulwinter event, September '06.

Recipe

For eight people as a part of a course.

Put a crock pot on the simmer setting and place into it:

  • 600g beef - cubed
  • 2 medium onions chopped, as you like
  • 1/2 c chopped parsley
  • 1/4 t cloves (ground)
  • 1 t sage
  • 1/4 t mace
  • Pepper
  • 1/2 c barley
  • 1/2 t cinnamon
  • 1/2 t ginger
  • 1/2 t rosemary
  • Salt
  • 2-4 cloves garlic chopped

Add cider to cover. Let simmer for several hours (at four, more like six).

Check once an hour and add cider to keep contents covered.

Dissolve 4-6 threads of saffron in a little of the broth and add it to the stew (Optional).

To finish you may want to thicken the stew with breadcrumbs.