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Beef y-Stywyd




Source of Recipe


the web


Recipe Introduction


England, 15th century


List of Ingredients




Beef ribs
Cinnamon Sticks
Cloves (powder)
Mace
Grains of Paradise (or substitute Cardamom)
Cubeb (or substitute Black Pepper)
Onions, minced
Parsley, chopped
Sage
Unseasoned Bread Crumbs
Red Wine Vinegar
Saffron or a few drops of yellow food coloring
Salt


Recipe



Place the ribs in a large pot; cover with water. Bring to a boil; add all spices except saffron & salt & reduce heat to a simmer. Continue simmering until the beef is completely cooked. Remove some of the broth; with a wire whisk, thoroughly blend the broth , red wine vinegar, & bread crumbs into a smooth gravy-like consistency. When the beef has cooked, add some of this mixture to the pot, just enough to slightly thicken the broth. Be sure that this thickening agent has thoroughly blended with the broth. Return to a boil and cook for several more minutes. Reduce heat, add salt to taste and enough additional vinegar to give it a slightly sharp taste - it needs to be "poynaunt." Remove the cinnamon sticks. Serve forth!