Pawaru-Grahmata

№ 9VII. nodaļa

Englisch vēršu cepets

English roast beef, carved in layers as it browns

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

1796Englisch wehrschu zeppets.

Modernizētslpp. 275–276 · PDF 289–290
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Take the beef out of the fridge an hour ahead. Beat it lightly all over with a mallet and tie it into a neat, even shape. Heat the oven to 230 °C (fan 210 °C).
  2. Set the beef on a rack over a roasting tin. Dust it all over with flour, salt it and pour some of the hot butter over it.
  3. Roast for 20–25 minutes, until the outside is brown, the butter froths and the outer 5–8 mm is cooked.
  4. Take the joint out and, holding it over a warm dish, carve the brown outside off all round in thin slices with a sharp knife, letting the slices and juices fall into the dish. Cover the dish to keep it warm.
  5. Dust the joint with flour again, salt it, baste it with butter and roast for another 15–20 minutes. Carve again in the same way. Repeat until the whole joint is sliced, 4 or 5 rounds in all; the later rounds are quicker as the joint gets smaller.
  6. Tip the slices and all the juices, including those in the tin, into a wide pan and warm them over low heat just until hot, 1–2 minutes; don't let them boil. Squeeze lemon juice over and serve.
  7. On a rotisserie: this is how the book does it. Spit the joint and roast it close to high heat, carving off the brown outside every 15–20 minutes into a dish held under the spit, then flouring and basting it again.

Notes

What the book says vs. what we added

tender beef, beaten softer, spitted, dusted with flour and basted with hot melted butter at the fire; when it is cooked through half a finger deep and frothing, all the brown outside is carved off into a dish held underneath, so the juices run in too; then flour, butter and the same again until nothing is left on the spit; the slices heated with their juice in a pewter dish over coals and finished with lemon juice. The oven, temperatures, times and salt are ours.

Why carve in layers

every slice has a buttery, floured crust, much as doner kebab or Brazilian churrasco is carved today, while the meat in each layer stays juicy.

Safety

each cut exposes fresh meat to high heat, and a whole piece of beef can safely stay pink inside. Make sure the finished slices are hot all through.

Englisch

German for "English"; roast beef was the dish all Europe associated with England.

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