Recipe by Jennifer Marshall-Craig
4 lbs. Beef Roast
2 cups Almonds, ground
2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Cloves
2-4 cups Red Wine
2-3 cups Beef stock
Season beef with sprinkling of cinnamon and brown on all sides. Place into a roasting pan add red wine and beef stock and half of the rest of the spices. Braise in a 350°F oven for 1 1/2 to 2 hours until well done. Remove from oven; take beef from roasting pan, drain juices and separate fat. Place meat broth into a sauce pan and bring to a boil, add almonds and begin to thicken. Taste, add additional spices as needed. Strain thickened sauce. Slice meat and serve with thickened sauce.
Source [Le Ménagier de Paris, J. Hinson (trans.)]: Cinnamon Brewet. Break up your poultry or other meat and stew it in water, putting wine therewith, and [then] fry it; then take raw almonds in their shells unpeeled and great plenty of cinnamon and bray then very well and moisten them with your broth or with beef broth and boil them with your meat; then bray ginger, cloves and grain [of Paradise] etc., and let it be thick and red.
Published: April 11, 2011
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