Stewed Beef with Macrows
A recipe from Edward III's chef Taillevent (1327 - 1377), 'Stewed Beef with Macrows' was blind taste-tested by a BBC Radio 4 discussion panel against a modern restaurant curry dish and it was generally agreed that the medieval dish was the 'authentic' curry.
Ingredients
- 1lb (450g) stewing beef - cubed
- 1.5 pts (570ml) good beef stock
- 1 carrot, sliced
- 1 large onion, peeled and finely chopped
- 1 tsp minced garlic
- 2 tbsp fresh parsley, chopped
- Half tsp dried sage
- Half tsp white pepper
- 2.5 inch cinnamon stick
- Half tsp black peppercorns
- Half tsp cloves
- 2 blades mace
- Roughly ground in a pestle and mortar, then place in a muslin bag or spice ball
- 20 ml cider vinegar
- 2 large slices brown bread broken up
- Large pinch saffron, steeped in a little hot water
- Salt & pepper to taste
- Generous amount chopped parsley to serve
Procedure
- Simmer meat, onions, herbs, seasoning and all spices except for the saffron in the stock, skimming from time to time.
- After 1 hour of cooking take quarter pt (150ml) of the stock out of the pot and mix with the vinegar.
- Add the crumbled bread and allow to soak.
- When the meat is cooked, add the soaked bread and simmer until gravy is thickened.
- Add the steeped saffron and cook briefly until colour develops.
- Adjust seasoning to taste, sprinkle with fresh parsley and serve with macrows (similar to modern macaroni).
For details visit www.nationalcurryweek.co.uk