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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Redacted from the Harleian manuscript MS4016 by Siobhan Medhbh O'Rourke. Ingredients:
1/2 cup flour |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
3 lbs stewing beef |
5 tablespoons oil |
2 -3 onions, minced |
5 -6 cups low sodium beef broth |
2 tablespoons minced parsley |
1 -2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground mace |
1/4 cup raisins or 1/4 cup currants |
4 black peppercorns |
1/2 cup dry red wine |
2 teaspoons wine vinegar |
1 pinch saffron |
Directions:
1. In a wide dish, stir salt and pepper into flour. Dredge beef in seasoned flour.
2. Heat 3 Tbsp oil in large heavy-bottomed pot until shimmering. Brown beef cubes on all sides. Be sure not to crowd the pot or beef will not brown. Remove beef to a plate as each batch finishes.
3. Heat remaining oil in same pot. Add onions and saute until soft. Return meat to pot, add remaining ingredients and bring to a boil. Reduce heat, cover and simmer until meat is tender (about an hour to an hour and 15 minutes).
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