Pawaru-Grahmata

№ 16II. nodaļa

Pudiņš no vēršu gaļas

Braised beef pudding

  • Serves 6
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Puddingsch no wehrschu-gallas.

Modernizētslpp. 58–59 · PDF 72–73
6 porcijas

The book gives 3 mārciņas of lean beef, ½ mārciņa of suet, 2 anchovies, a good handful of breadcrumbs soaked in 2 spoons of broth or milk, 3 eggs and about 3 bay leaves, which converts to 1.26 kg beef, 210 g suet, 30–40 g breadcrumbs and 30 ml liquid. We use about two thirds.

Method

7 soļi
  1. Chop the beef, suet, onion and anchovies very finely: put them through the fine plate of a mincer, or pulse them in a food processor in batches until finely chopped but not a paste.
  2. Soak the breadcrumbs in the broth or milk for 5 minutes. Add them to the meat with the beaten eggs, salt, pepper and nutmeg and knead for 2–3 minutes, until smooth and soft. Fry a teaspoon of the mixture and taste it for seasoning (our addition).
  3. With wet hands, shape it into a round, slightly flattened loaf. Heat the oven to 220 °C (200 °C fan).
  4. Butter a heavy casserole with a lid, just large enough to hold the loaf with 3–4 cm to spare, and set the loaf in it. Brown the bottom over medium-low heat on the hob for 10 minutes, then put the pot in the oven, uncovered, for 20 minutes to brown the top.
  5. Take the pot out and turn the oven down to 160 °C. Sprinkle the flour into the fat around the loaf and stir it over low heat for 2–3 minutes.
  6. Pour the boiling water around the loaf; it should come about a third of the way up. Add the bay leaves, ginger and salt. Cover and braise in the oven, or at a bare simmer on the hob, for 45–60 minutes, basting once or twice, until a thermometer in the centre reads at least 72 °C.
  7. Lift the pudding onto a warm dish. Take out the bay leaves, skim off the fat and boil the gravy for a few minutes if it is thin. Pour it over the pudding and slice at the table.

Notes

What the book says vs. what we added

the book chops lean beef with suet, onion and anchovies, mixes in breadcrumbs soaked in a little broth or milk, eggs, salt, pepper and nutmeg, shapes a pudding and browns it top and bottom in a buttered pot with a high lid over a low fire, then dusts it with flour, adds boiling water, bay leaves, ginger and salt and boils it with the lid on until done. The oven, the times and the core temperature are ours; the coals under the pot and on its lid did the same job as our hob and oven.

Scaled down

the book's 1.26 kg of beef makes a large loaf; two thirds of it serves 6.

Anchovies

sardeles here are salted anchovies (German Sardellen), a common seasoning for meat in 18th-century German and Baltic cooking. Two fillets melt into the meat and add salt and depth, not a fishy taste.

Suet

ask a butcher for beef suet, or use shredded packet suet. The book uses 1 part suet to 6 parts beef.

Another way

the book's note says some cooks boil the pudding in a mould in water and make the sauce separately. For that, pack the mixture into a buttered 1.5 l pudding basin, cover it and steam it for about 1½ hours, until 72 °C in the centre; make a gravy from butter, flour, broth, bay and ginger.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt