Pawaru-Grahmata

№ 4II. nodaļa

Englisch vēršu gaļa

"English" beef: marinated, stuffed and roasted, with anchovy, caper and olive sauce

  • Serves 6
  • 3 days marinating, then about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Englisch wehrschu galla.

Modernizētslpp. 48–49 · PDF 62–63
6 porcijas

The book gives no quantities, except that the meat marinates for 3 days; the amounts below are ours.

Method

6 soļi
  1. Beat the meat lightly all over with a meat mallet. With a thin knife, stab deep holes into it, about 4 cm apart. Push fat into some, lemon pieces into others and onions into the rest (halve the onions if they are big).
  2. Put the beef in a snug glass or ceramic dish or a large freezer bag with the diluted vinegar, bay leaves and rosemary. Cover and refrigerate for 3 days, turning it once a day.
  3. Heat the oven to 200 °C, or set up a rotisserie. Lift the meat out of the marinade and pat it dry.
  4. Roast on a rack over a tin for about 1–1¼ hours, basting with melted butter every 15 minutes, until the centre reaches at least 63 °C (see Notes). Rest it, loosely covered, for 15 minutes.
  5. Meanwhile make the sauce: soak the anchovies in a few spoons of the broth for 10 minutes, then chop them. Melt the butter in a saucepan, stir in the flour and cook over medium heat, stirring, for 5–8 minutes until nut-brown. Whisk in the rest of the broth, then add the anchovies with their soaking broth, the capers, olives and pepper. Simmer for 10 minutes. Taste before adding salt.
  6. Slice the beef and pour the sauce over it.

Notes

What the book says vs. what we added

the stuffing of the holes with fat, lemon and onion, the 3 days in wine vinegar with bay and rosemary, the spit roasting with butter and the sauce of brown roux, broth, anchovies, capers, stoned olives and pepper are all the book's. Diluting the vinegar with water, the fridge, the oven temperature and the times are ours.

Vinegar

three days in neat vinegar makes the meat very sour and turns the outside grey. Half vinegar and half water gives a milder, Sauerbraten-like tang. Use neat vinegar if you want the book's full sharpness.

Safety

cutting holes and stuffing them carries bacteria from the surface into the middle of the meat, so cook it to at least 63 °C in the centre (medium) rather than rare.

"English"

a joint roasted on the spit and basted with butter was the dish Europe thought of as English. The long vinegar marinade is more German.

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