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Friday, May 16, 2014

ESPITA (fr Got spĭtus, spit) WITH ROAST BEEF KEBABS

Basting Meat on a Spit
Photo by: Lord-Williams
Bie espito, Eng. 1. spigot, stopper, plug or peg to stop the vent in a barrel. Today it is secured with a wooden peg. Before that feathers were used. 2. ME broche, Eng spit, skewer (if small). [Ares “Comidas.” 1994:111; Curye. 1985:174; García Rey. 1934:87; and Pacho. “Cocina.” 1994:157]

NOTE ON THE KINDS OF ROASTS ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUZ #18 NOTICIA DE CLASES DE ASADO


Ingredients

1 lb boneless meat

For the sauce:
1 tsp murri
2 tbsp vinegar
1 tsp thyme
¼ tsp white pepper
1 garlic clove mashed
¼ c oil

Homemade Mustard and Raisin Sauce
Photo by: Lord-Williams
Garnish:
The sauce above or homemade mustard and raisin sauce[1]

Preparation

Although roasts are easy dishes, it is recommended that they be prepared as outlined below except when using thickeners.

Take meat from a young, fat animal and cut the meat with a knife into thin filets[2] in such a way to include boneless meat and fat. The meat should come from tender parts such as the foreleg, hip or similar areas. Put the filets in a pot.

If you like meat -
Yummy!
Photo by: Lord-Williams
Prepare the sauce, beat it and pour it over the meat making sure all the pieces are coated with the sauce. Let sit for a few hours or overnight.

When ready to eat the filets/cubes, put them on a spit or skewer and roast over coals until done.[3] Baste it from time to time with the sauce.

Prepare a mustard sauce from ground mustard seeds if desired. When the meat is done pour the mustard and raisin sauce or the sauce used in preparing the meat over it and serve.

This is a strong dish, which increases the blood cells but it is difficult to digest and is digested slowly.
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[1] The Medieval Spanish Chef’s recipe is: ½ c sugar, 2 tbsp flour, 1 tsp ground mustard seeds, 1 tbsp vinegar, 1 c raisins, ½  tsp grated orange peel, ½ c bitter orange juice and 1 c water. This is cooked in saucepan until thick.
[2] This seems to mean cut meat in cubes for a kebab.
[3] As an outdoor grill was lacking, the meat was put on a spit and roasted in the oven.

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