Pawaru-Grahmata

№ 18II. nodaļa

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Braised larded beef with a cheese crust and sour sauce

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

1796Resteta wehrschu-galla.(Karbonirtes Ochsen-Fleisch)

Modernizētslpp. 60–62 · PDF 74–76
6 porcijas

The book gives 2 handfuls of breadcrumbs, 1 handful of grated cheese and a couple of spoons of melted butter for the crust, which we take as about 60 g, 40 g and 30 g. It gives no other amounts; the rest are ours.

Method

8 soļi
  1. Mix the pepper, ginger, parsley and garlic, and roll the fat strips in the mixture.
  2. With a larding needle, or by making deep slits along the grain with a thin knife, push the fat strips and anchovy pieces into the beef, 3–4 cm apart.
  3. Lay the bay leaves on the beef, wrap it in a piece of muslin or a clean thin cotton cloth and tie it firmly with string.
  4. Put it in a pot that just holds it, add the broth, herbs and salt (the liquid should come about halfway up), bring to a simmer, cover and cook very gently for 2½–3 hours, turning it once or twice, until a skewer slides in easily.
  5. Meanwhile, make the sour sauce: melt the butter, stir in the flour and cook for 2 minutes, then whisk in the broth and simmer for 10 minutes. Add vinegar or lemon juice, sugar and salt until it tastes clearly sour. Let it cool.
  6. Heat the oven to 220 °C. Mix the breadcrumbs, cheese and melted butter.
  7. Unwrap the beef and set it in an ovenproof dish. Spoon 3–4 tbsp of the sour sauce over it and press the crumb mixture over the top. Pour about 150 ml of the cooking liquid into the dish around it. Bake for 15–20 minutes, until the crust is golden brown.
  8. Warm the rest of the sour sauce, pour it into a warm serving dish, set the beef in it and squeeze the lemon over the top. Slice at the table.

Notes

What the book says vs. what we added

the book lards beef from the leg with anchovies and strips of bacon rolled in pepper, ginger, parsley and garlic (or onion), wraps it in a napkin with bay leaves and boils it covered in a little broth with rosemary, parsley, thyme, marjoram and salt. The tender meat goes on a tin dish under a little cold sour sauce and a crust of breadcrumbs, grated cheese and melted butter, with some cooking liquid underneath, and browns in the oven. It is served in the warmed sour sauce with lemon juice squeezed over. The amounts of meat, fat and liquid, the times and the oven temperature are ours.

The sour sauce

the book refers to a sour sauce "described later among the sauces" (chapter 5, not yet transcribed). Until that is done, our roux sharpened with vinegar or lemon stands in for it; replace it with the book's sauce once chapter 5 is ready.

The cheese

the book only says it must not be mouldy, so any hard grating cheese works.

The napkin holds the larding and herbs in place and keeps the meat in shape; muslin works the same way.

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