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Tuesday, May 8, 2012

BUEY CARNE DE WITH 14 C RECIPE FOR SLOWLY COOKED OX

VH00117
Romanesque style capital on column
at Monastery of Sta Maria del Mar
Barcelona, Spain
Photo from: Independent Picture
ox meat. Red meat was preferred to greasy meats but ox meat was considered appropriate for lowly people who performed physical labor. It was thought to be a heavy meat with a melancholic complexion. Oxen, nevertheless, were served at royal banquets. As they were the biggest animals to carve, Villena provides a full description of how to do that and which carving knives and forks to use from the loin to the leg and finally the ribs. He states that the tongue, liver, guts and lights were not delicate enough to be consumed by the upper class. He maintains that bulls should be carved in the same way, see toro. [ES: Benavides–Barajas.“Cocina.” Sep 29, 01; and Villena/Calero. 2002:22b:29b-31a]

SLOWLY COOKED OX ADAPTED FROM GÁZQUEZ'[1] INTERPRETATION OF SENT SOVÍ, CLXXX QUI PARLA CON SA DEU FFER CARN AL BROU[2] MOLTÓ O VACA O CRESTAT O CABRIT (SLOWLY COOKED MUTTON, BEEF, CASTRATED GOAT OR KID) p 187


Ingredients

1 ½ lb ox[3]
¼ lb salt pork
1 ham bone
salt to taste
1 onion quartered
Barcelona
Photo by: Kat n Kim
1 garlic clove
1 celery stalk
1 tsp sage
a few sprigs of parsley
¼ tsp saffron
1 cinnamon stick
leaves from a few sprigs of mint
1 slice of bread

Preparation

Cut the meat into small pieces. Put them in a pan with salt pork. Add a large amount of water. Add the bone, onion, garlic and celery. Season with herbs and spices. Cook slowly for 5 hours until the meat falls apart. Add water as needed. When finished cooking, there should be about 1-2 cups of liquid left. Discard the bones. Put all into a food processor except the meat to make a sauce. Thicken with bread. Serve the meat in the sauce.
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[1] Gázquez. 2002:184-185
[2] See blog “al brou” published November 17, 2010.
[3] Ox does not appear in any of the recipes in manuscripts reviewed but it is known to have been used instead of beef.

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