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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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This recipe came from a Medieval Feasts cookbook I read years ago - yes, we had a medieval feast, and it was really interesting. The batter over the meat is almost pre-Wellington, and the Crisps are the little bits of batter than fall off the roast and cook in the stock. Ingredients:
4 tablespoons oil or 4 tablespoons butter |
5 lbs beef roast, tied |
1/2 cup flour |
1 teaspoon cinnamon |
1 teaspoon basil |
1/2 teaspoon rosemary |
1/4 teaspoon thyme |
1/2 cup dried fig, and |
dried dates |
2 apples, halved |
2 tablespoons brown sugar or 2 tablespoons honey |
1/2 cup beef stock |
1 cup flour |
1 egg |
2/3 cup milk |
1/4 teaspoon salt |
1/2 teaspoon baking powder |
1/4 cup chopped parsley |
Directions:
1. Preheat oven to 350.
2. Mix flour and cinnamon.
3. Heat oil in Dutch oven. Dredge roast in flour/cinnamon mixture, and sear until nicely browned.
4. Drain off oil.
5. Mix together the basil, rosemary, thyme, and fruit, and arrange around the meat. Sprinkle sugar or honey over fruit.
6. Pour stock around the fruit, being careful not to pout it directly on fruit.
7. Cover tightly and bake until tender, approximately 3 hours.
8. Remove from over and cool for 30 minutes. While roast.
9. is cooling, make crisp batter: Mix all ingredients for batter together.
10. Raise oven heat to 450.
11. Pour batter over top and sides of roast and bake in oven 5-10 minutes, until batter coating is browned.
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