Pawaru-Grahmata

№ 3II. nodaļa

Vēl citādi vēršu gaļa

Boeuf à la mode: larded beef braised in a sealed pot

  • Serves 6
  • about 5 hours
  • Melnraksts · vēl nav izmēģināts

1796Wehl zittadi wehrschu-galla.

Variants receptei № 1 Gozāta vēršu gaļa

Modernizētslpp. 47–48 · PDF 61–62
6 porcijas

The book gives 3 or 4 onions, a couple of spoons of wine vinegar, as much water, 4 or 5 spoons of white wine and 1 lemon: about 30 ml vinegar, 30 ml water and 60–75 ml wine. It gives no weight for the beef.

Method

8 soļi
  1. Beat the beef lightly all over with a meat mallet. Cut the fat into sticks about 1.5 cm thick and 5–6 cm long, and toss them in the pepper, cloves, allspice and salt.
  2. With a thin, sharp knife, stab deep pockets into the meat along the grain, about 4 cm apart, and push a stick of fat into each until all are used.
  3. Heat the oven to 140 °C. Line the bottom of a heavy casserole that just holds the meat with the fat slices. Set the beef on top and tuck the lemon zest, bay leaves, mace, peppercorns and onions around it. Pour over the vinegar, water and wine.
  4. Put on the lid. To seal it as the book does, roll the flour paste into a rope and press it around the rim; otherwise lay a sheet of foil under the lid.
  5. Warm the pot on the hob for 3–4 minutes until it starts to sizzle, then put it in the oven for 4–4½ hours, until a skewer slides easily into the meat.
  6. Half an hour before serving, break the seal, lay the lemon slices over the meat, cover again and return to the oven for 20–30 minutes.
  7. Lift out the meat and onions and keep them warm. Strain the juices and skim the fat into a small pan. Stir 1 tbsp of the fat with the flour over medium heat until brown, then whisk in the juices, adding a little water if there's too little. Add a splash of wine or vinegar if you like, and simmer for 5 minutes.
  8. Slice the beef across the grain and serve with the onions and sauce.

Notes

Variant

this varies 02-001. The beef is larded with thick, spiced sticks of fat and cooked almost dry in a sealed pot instead of simmered in water.

What the book says vs. what we added

the larding, the pot lined with fat, the spices, onions and small amounts of vinegar, water and wine, the dough seal, the lemon at the end and the optional sauce of browned flour are the book's. The cut, the weights, the oven temperature and the times are ours.

Safety

the book leaves the sealed pot overnight on a hearth whose fire has gone out, then heats it again with coals in the morning. As the hearth cools, the meat would spend hours between 60 and 5 °C, where bacteria grow fastest. Cook it straight through in the oven instead. A slow cooker on low for about 8 hours is closer to the book's long "sweating" and also safe.

Liquid

there is very little, because the meat cooks in its own juices under a tight lid. If your lid doesn't seal well, add another 100 ml water so it can't burn.

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