Pawaru-Grahmata

№ 10VII. nodaļa

Vēršu cepets ar sulu

Larded roast beef with sweet-sour anchovy sauce

  • Serves 6
  • about 1¾ hours
  • Melnraksts · vēl nav izmēģināts

1796Wehrschu zeppets ar sullu.

Modernizētslpp. 276–277 · PDF 290–291
6 porcijas

The book gives 4 anchovies for the sauce; the other amounts are ours.

Method

6 soļi
  1. Carefully trim off the silverskin and sinew. Cut the fat into strips about 4 mm thick and 5 cm long, roll them in the salt and pepper and lard the beef with them, using a larding needle.
  2. Heat the oven to 220 °C (fan 200 °C). Set the beef on a rack in a roasting tin and roast for 15 minutes, then turn the oven down to 180 °C (fan 160 °C).
  3. Roast for 45–60 minutes more, basting with the butter every 10–15 minutes, until the centre reaches 58 °C.
  4. Baste once more, dust with the flour and salt and turn the oven up to 240 °C, or switch to the grill, for 5–8 minutes, until the coating froths and browns and the centre reaches 63 °C. Don't baste it again. Rest the beef on a warm dish for 15 minutes.
  5. For the sauce, pour the butter and juices from the tin into a small pan, spooning off some fat if there is a lot. Stir in the flour, onion and anchovies and cook gently for 3–4 minutes. Add the water, vinegar and sugar and simmer for 3–4 minutes; it should be only lightly sweet-sour.
  6. Strain the sauce into a warm dish and set the beef on top.

Notes

What the book says vs. what we added

carefully trimmed beef, larded with fine bacon rolled first in crushed salt and pepper, roasted on the spit and basted generously with butter; near the end basted again, dusted with flour and fine salt and left at the fire until it froths, then no more basting; the butter from the pan cooked with flour, chopped onion and 4 soaked and chopped anchovies, then a little water, vinegar and sugar, strained into the dish with the roast on top. The oven, temperatures, times and other amounts are ours.

Safety

larding carries surface bacteria into the meat, so cook it to at least 63 °C in the centre, as in 02-006.

On a rotisserie

spit the larded joint, roast it with a drip tray underneath and baste from the tray; dust and froth it at the end as in step 4.

Compare 02-006, the same method and sauce with a whole beef fillet.

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