Pawaru-Grahmata

№ 11VII. nodaļa

Vēršu grāpja cepets

Beef pot roast sealed with dough

  • Serves 6
  • about 3½ hours
  • Melnraksts · vēl nav izmēģināts

1796Wehrschu grahpja zeppets.

Modernizētslpp. 277 · PDF 291
6 porcijas

The book gives a cooking time of 3 hours; the amounts are ours.

Method

5 soļi
  1. Heat the oven to 150 °C (fan 130 °C). Beat the beef lightly all over with a mallet. Cut the fat into strips and lard the beef with a larding needle. Rub it with the salt and crushed allspice.
  2. Butter the base of a heavy cast-iron casserole that holds the meat snugly. Put in the beef with the cloves and bay leaves.
  3. Put on the lid. Roll the dough into a long rope, press it all round the join between pot and lid, and wrap the cloth strip over it if you have one.
  4. Set the pot over medium heat for 5 minutes, until you hear it sizzle, then put it in the oven for 3 hours. Don't open it.
  5. Break the seal. The beef should be very tender and sitting in its own concentrated juices. Lift it out, skim the fat off the juices and serve them with the meat.

Notes

What the book says vs. what we added

beef beaten soft and larded, put in a grāpis (an iron pot) with crushed allspice, cloves and bay leaves, the lid sealed with dough and strips of linen so no steam escapes, and set on coals to cook in its own steam for 3 hours. The oven, salt, butter and amounts are ours.

No liquid

the book adds none, and a well-sealed heavy pot doesn't need any, because the meat gives off plenty of juice. If your pot is thin or the lid fits badly, add 100 ml water to be safe.

The seal matters

the book warns that if the lid isn't sealed tight, the meat won't be as tender or as tasty.

Doneness

the beef is ready when a fork slides in easily.

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