| A Good Beef Roast |
| From The Cookbook of Sabina Welserin. Translated by Valiose Armstrong. |
| 152 Ain güt brates zü machen. Nim kelberis oder ain lembratten von ainem ochsen, legs jn ain wein jber nacht, darnach stecks jn an ain spis, thü jn dan jn ain haffen, thü daran ain güte fleschbrie, zwiffel, wein, gewirtz, pfeffer, jmber, negellen vnnd lasß woll daran sieden, versaltz es nit. |
| To make a good Roast. Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit. Put it then in a pot. Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein. Do not over salt it. |
|
2 1/4 lb
|
Beef Chuck |
|
2 C
|
Red Wine |
|
2 C
|
Beef Broth |
|
2 C
|
Coarsely Chopped Onions |
|
1/2 t
|
Mace |
|
1 t
|
Pepper |
|
1 t
|
Salt |
|
1 1/2 t
|
Ground Ginger |
|
1/4 t
|
Ground Cloves |
Place Beef in airtight container with wine, soak overnight. Remove from wine and heat grill to 475 degrees. Grill beef about 5 minutes on each side. Put spices into the broth and add ¾ to 1 C of the soaking wine. Place chopped onion in a roasting pan, place beef on onions. Pour spice mixture over beef and cover tightly. Roast at 375 degrees for 2 ½ hours basting every 30 minutes..
