Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Beef casserole




Source of Recipe


Romans in Britain


Recipe Introduction


Roman Britain


List of Ingredients




1 kg/2lb beef
1 tsp olive oil 1 leek
2 stalks celery
Half a head of fennel
125 ml/4floz red wine vinegar
1 tbsp honey
4 or 5 spikenard leaves (An aromatic plant with small leaves and red-purple flowers)
4 or 5 leaves
2 cloves
1 tsp peppercorns
80 ml/3floz red wine
A pinch of pennyroyal, fresh or dried (Eurasian plant with hairy leaves and small mauve flowers, yielding an aromatic oil)
1 tbsp sapa
Salt


Recipe



Cut the beef into 2½cm/1" cubes and fry them gently in the olive oil until brown, then remove the pan from the heat.

Coarsely chop the celery, leek and fennel and add them along with the vinegar and wine to the beef

Place all this into a large pyrex dish and pour on enough water to cover the ingredients. Put the lid on the dish and place it in an pre-heated oven set at 170°c/330°f/Gas mark 3 for 2 hours.

Grind the peppercorns and cloves in a bowl. Finely chop the spikenard, and pennyroyal and dd these with the honey, salt and sapa to the stew.

Stir and leave to marinate for six hours.

Reheat for 30 minutes in a pre-heated oven aet at 200°c/ 400°f/Gas mark 6 before serving
.