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Stewed Beeff (Stewed Beef)
Stewed Beeff is a traditional Medieval recipe for a classic dish of a beef roasting joint that's part roasted and then cooked in a sauce of red wine, red wine vinegar, onion and spices. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Stewed Beeff.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Serves:
8
Rating: 
Tags : Spice RecipesBeef RecipesBritish RecipesEnglish Recipes
Original Recipe
Stewed Beeff
(from Harleian MS 4016)
Stewed Beeff. Take faire Ribbes of ffresh beef, And (if thou wilt) roste hit til hit be nygh ynowe; theñ put hit in a faire possenet; caste þer-to parcely and oynons mynced, reysons of corauns, powder pepper, canel, clowes, saundres, safferoñ, and salt; theñ caste there-to wyñ and a litull vynegre; sette a lyd oñ þe potte, and lete hit boile sokingly on a faire charcole til hit be ynogh; þeñ lay the fflessh, in disshes, and the sirippe there-vppoñ, And serve it forth.
Translation
Take fair ribs of beef, and if you will roast it until nearly done; then put it in a fair pot; add parsley and onions minced, raisins of Corinth, pepper, cinnamon, cloves, sandalwood, saffron, and salt; then add to this wine and a little vinegar; set a lid on the pot, and let it boil well on a fair charcoal until done; then lay the flesh in disshes, and the syrup on top, and serve forth.
Modern Redaction
Ingredients:
3.6kg Rib of Beef
3 litres Red Wine
340ml Red Wine Vinegar
450g Currants
225g Fresh
parsley, chopped
1–2 Large Onions, minced
1 tbsp
black pepper
1 tbsp
Cinnamon
1 tbsp
cloves
1 tbsp Red Food Colouring
1 tsp Salt
Few threads
saffron
Method:
Roast or grill the beef until rare, then place in a large roasting tin.
In a separate saucepan, combine all the remaining ingredients. Bring the mixture to a boil, then reduce to a simmer and cook until the currants are plump and soft and the onion is cooked. Pour the mixture over the beef and place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for between 30 and 45 minutes.
Remove from oven, transfer the beef on a serving platter and spoon over currants, onions, and syrup. Serve immediately.
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