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Thursday, September 13, 2012

CAZUELA WITH 15TH C POT ROAST RECIPE


Cazuela
Photo by: Lord-Williams

Ar. qasūla, OE chawfour, chawfer, Eng 1. pan. 2. a casserole, stewing pan or a stew. These pans were made of glazed earthenware in 10th C León. 3. see almodrote. [Curye. 1985:177; Gázquez. Cocina. 2002:170; Ibn Razīn/Granja.1960:171:26-27:216:27; Nola.1989:xxv-1:xli-1:lvii-3; Sánchez-Albornoz. 2000:46; and Villena/Calero. 2002:42:ftn 114:27ª:62ª]

MEAT POT ROAST ADAPTED FROM VILLENA’S CAZUELA DE CARNE p 62ª

Ingredients

1 lb meat
¼ c lard
8 oranges to make 2 ½ c juice or 2 ½ c natural green grape juice

Two cazuelas to make a double broiler
Photo by: Lord-Williams
¼ tsp saffron
½ tsp cinnamon
¼ tsp cloves
½ tsp white pepper
4 eggs
2 tbsp vinegar
¼ c honey
salt to taste

Garnish:
Zest from ½ orange peel
1 tsp ground cloves
1 tsp ground cinnamon

Preparation

Cut meat into pieces the size of a walnut. Heat lard in a frying pan and seal the meat. Put this with 1 ½ c juice, the zest from the peel of one orange, spices and pepper. Bring to a boil and simmer until the meat begins to fall apart, about ½ hour and only a little broth is left.

A clay cazuela - an individual serving bowl
Photo by: Lord-Williams
Heat water in the bottom part of a double broiler. Bring it to a boil. Beaten eggs with 1 c orange juice or grape juice and add them to the pot with the meat. Add vinegar to give it flavor. Put that on top of the boiling water and stir from time to time with a large spoon and let it thicken. Slowly add honey until the desired sweet and sour balance is obtained. Add salt to taste. Then remove from heat and serve in soup bowls. Garnish with zest of orange, cinnamon and ground cloves. 



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