recipes:main_dish:beef:barida_of_beef
#barida of beef
- 2 lbs beef brisket
- 20 walnuts
- salt
- 2 sprigs of rosemary (I used more like 12. I really like rosemary)
- 1/2 cup soy sauce (I went a bit light on this)
- 1/4 cup olive oil
- 4 hard boiled eggs
Boil beef until internal temperature is 180. (I used the crock pot and a bit of broth I had in the freezer.) Remove from heat, cool, and slice into squares, about the size of a saltine craker.
Grind walnuts, rosemary, soy sauce, and olive oil in the food processor until it forms a paste. This is basically a rosemary pesto. Really amazing.
Serve meat slices topped with paste. Garnish plate with quartered hard boiled eggs.
The soy sauce is an accepted substitute for some odd savory medieval sauce. I don't remember the name.
Source: al-Warraq, page 215. Thank you to Safiya Shirazi for sharing her knowledge and her food in this great class.
tags: SCA
recipes/main_dish/beef/barida_of_beef.txt · Last modified: 2017/12/19 19:42 by admin