Pawaru-Grahmata

№ 2II. nodaļa

Citādi gozāta gaļa

Beef braised in beer and white wine, with capers and anchovies

  • Serves 6
  • about 4 hours
  • Melnraksts · vēl nav izmēģināts

1796Zittadi gohsata galla.

Variants receptei № 1 Gozāta vēršu gaļa

Modernizētslpp. 46–47 · PDF 60–61
6 porcijas

The book gives a glass of white French wine (we use 150 ml) and half a spoon of browned flour (about 1 tsp); the other amounts are ours.

Method

7 soļi
  1. Cut the fat into strips about 5 mm thick and 5 cm long and lard the beef with the fat and lemon zest, as in 02-001.
  2. Put the beef in a heavy casserole that just holds it, add water to cover and the salt, and bring slowly to the boil. Skim well, then add the spices. Cover and simmer gently for 1½ hours.
  3. Pour off the cooking liquid (keep it as stock for soup) and pour the beer over the meat; it should come at least halfway up.
  4. Cut the yellow zest off the lemon in strips, then cut away and discard every bit of white pith. Cut the flesh into pieces, removing the pips. Add the zest, the flesh and the wine to the pot.
  5. Cover and braise over low heat, or in the oven at 150 °C, for 1½–2 hours more, turning the meat once, until it is tender.
  6. Lift out the meat and keep it warm. Skim the fat off the sauce. If it is thin, toast the flour in a dry pan until light brown, mix it with a spoonful of cold water and whisk it into the simmering sauce.
  7. Add the capers and anchovies and simmer for 2 minutes. Taste before adding any salt, as the anchovies are salty. Slice the beef and serve with the sauce.

Notes

Variant

this varies 02-001. Instead of simmering for five hours in water with vinegar and lemon, the meat is boiled for 1½ hours, then braised in beer and white wine and finished with capers and anchovies.

What the book says vs. what we added

the larding, the change from water to beer after 1½ hours, the pith-free lemon, the glass of French white wine, the browned flour and the capers and anchovies are all the book's. The choice of spices, the cut, the beer style and the times after the first 1½ hours are ours.

Lemon pith

the book warns that the white of the peel gives the dish a bitter taste, so it uses peel and flesh but none of the pith.

Beer

a very hoppy beer turns bitter when it is cooked down. Use a malty beer that is not too bitter.

Anchovies

sardeles (German Sardellen) are salted anchovies, not sardines.

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