| Beef Roasted in the Roman Style |
| The Art of Cooking by Apicius. Translated by Joseph Vehling. |
| Another Style for Roasts: Take 6 scruples of parsley, of laser just as many, 6 of ginger, 5 laurel berries, 6 scruples of preserved laser root, Cyprian rush 6, 6 of origany, a little costmary, 3 scruples of chamomile, 6 scruples of celery seed, 12 scruples of pepper, and broth and oil as much as it will take up. |
|
3 lbs
|
Beef Roast |
|
1 t
|
Pickling Salt |
|
3/4 t
|
Black Pepper |
|
2 t
|
Ground Ginger |
|
2 T
|
Nuc Nam |
|
1 t
|
Dried Oregano |
|
1 T
|
Canola Oil (Olive OK too) |
Combine all ingredients except pepper and allow to marinate for several hours in refrigerator. Before cooking, add the pepper and seal tightly in aluminum foil pouch. Preheat oven to 350° F and roast for 1 hour and 25 minutes, or until you have reached desired internal temp.
To bring this dish forward in time to Sicily I decided to consider the list of herbs as suggestions based on availability. Of the herbs, many are difficult or impossible to obtain so they were dropped. Considering the flavors already present in the feast I chose to go with a simplified mixture that featured the flavors of pepper, oregano and ginger.
