and coriander. Pour ½ cup of the wine over the meat, cover with plastic wrap, and refrigerate for 8 hours, or overnight.
2. Combine the remaining 2 tablespoons wine, the honey, dry mustard, and vinegar in a small bowl. Season to taste with salt and pepper and set the mustard aside.
3. Preheat the grill. Remove the beef from the marinade, brush with 1 tablespoon of the melted butter, and grill for 5 minutes. Brush the uncooked side with the remaining 1 tablespoon of butter, turn over, and grill for 5 to 6 minutes, or until the meat is cooked to medium. Let rest for 5 to 10 minutes before cutting.
4. Serve with elderberry mustard on the side.
ORIGINAL RECIPE:
To Carbonado, broil or toast Beef in the Italian fashion
Take the ribs, cut them into steaks & hack them, then season them with pepper, salt, and coriander-seed, being first sprinkled with rose-vinegar, or elder vinegar, then lay them one upon another in a dish the space of an hour, and broil or toast them before the fire, and serve them with the gravy that came from them, or juyce of orange and the gravy boild together.
THE ACCOMPLISHT COOK, 1660
----
Carbonado was a method of cutting and notching meat for more even cooking. The term was derived from carbone, the Italian for charcoal. One 1615 recipe for beef carbonado came with a warning: “indeed a dish used most for wantonness!”
----
… He scotched him and notched him
like a carbonado.
CORIOLANUS, 4.5
Prime Rib Roast with Orange-Glazed Onions
SERVES 6
T O ROAST a Fillet of Beef,” as indicated in the original recipe, meant skewering and turning it on a spit before an open fire.
In this modern version the onions are divided into two batches to create a nice combination of tender onions for the glaze and firm ones for a side vegetable.
6 large onions, quartered
1 cup finely chopped assorted fresh herbs (parsley, marjoram, tarragon, rosemary, or hyssop)
1 prime rib roast, bone in (about 10 pounds, 6 ribs)
Salt and freshly milled black pepper
2 tablespoons verjuice
¼ cup Renaissance Stock
½ cup freshly squeezed orange juice
Zest of 1 orange
1. Preheat the oven to 350°F. Toss the onions and herbs in a roasting pan. Reserve half of the onions in a plastic bag. Season the prime rib with lots of salt and pepper and place on top of the herb–onion mixture. Roast for 1½ hours, then add the remaining onions. Continue to roast for another hour, or until the internal temperature reaches 160°F for medium. Meanwhile, bring the stock to a boil in a small sauce pan until reduced by half.
2. Remove the meat from the pan and let rest. Add the verjuice and Renaissance Stock to the pan and stir to loosen the onions and drippings. Purée ¼ cup of the onions, the juices from the pan, and the orange juice until smooth and stir in the orange zest.
3. Place onions in the center of a serving platter and top with the roast. Serve the sauce in a side dish.
Simmered Beef “Hodgepodge” with Sherry-Parsley Sauce
SERVES 8
O PEN-FIRE ROASTING was a smoky affair that required almost constant turning and supervision. The more common method of cooking was to boil, as in this “hodge” or medley of ingredients. This parsley bread sauce is still made in many parts of Europe to serve with bollito, boiled or cold meats.
3 tablespoons extra-virgin olive oil
1 beef rump roast (3½ to 4 pounds)
3 bay leaves
1 large yellow onion, sliced
2 garlic cloves, crushed
1 carrot, cut into chunks
2 celery stalks, cut into chunks
1 large Vidalia onion, sliced
3 garlic cloves, coarsely chopped
1 tablespoon sugar
½ teaspoon coarsely milled black pepper
¾ cup finely chopped flat-leaf parsley
½ cup edible flowers
6 slices dense whole-wheat or seedless rye bread, crusts removed, torn into small pieces
¼ cup verjuice (or 2 tablespoons sherry vinegar)
2 tablespoons sherry
Salt
1. Place 2 tablespoons of the olive oil in a heavy-bottomed pot and brown the beef on all sides. Add the bay
2. Combine the remaining 2 tablespoons wine, the honey, dry mustard, and vinegar in a small bowl. Season to taste with salt and pepper and set the mustard aside.
3. Preheat the grill. Remove the beef from the marinade, brush with 1 tablespoon of the melted butter, and grill for 5 minutes. Brush the uncooked side with the remaining 1 tablespoon of butter, turn over, and grill for 5 to 6 minutes, or until the meat is cooked to medium. Let rest for 5 to 10 minutes before cutting.
4. Serve with elderberry mustard on the side.
ORIGINAL RECIPE:
To Carbonado, broil or toast Beef in the Italian fashion
Take the ribs, cut them into steaks & hack them, then season them with pepper, salt, and coriander-seed, being first sprinkled with rose-vinegar, or elder vinegar, then lay them one upon another in a dish the space of an hour, and broil or toast them before the fire, and serve them with the gravy that came from them, or juyce of orange and the gravy boild together.
THE ACCOMPLISHT COOK, 1660
----
Carbonado was a method of cutting and notching meat for more even cooking. The term was derived from carbone, the Italian for charcoal. One 1615 recipe for beef carbonado came with a warning: “indeed a dish used most for wantonness!”
----
… He scotched him and notched him
like a carbonado.
CORIOLANUS, 4.5
Prime Rib Roast with Orange-Glazed Onions
SERVES 6
T O ROAST a Fillet of Beef,” as indicated in the original recipe, meant skewering and turning it on a spit before an open fire.
In this modern version the onions are divided into two batches to create a nice combination of tender onions for the glaze and firm ones for a side vegetable.
6 large onions, quartered
1 cup finely chopped assorted fresh herbs (parsley, marjoram, tarragon, rosemary, or hyssop)
1 prime rib roast, bone in (about 10 pounds, 6 ribs)
Salt and freshly milled black pepper
2 tablespoons verjuice
¼ cup Renaissance Stock
½ cup freshly squeezed orange juice
Zest of 1 orange
1. Preheat the oven to 350°F. Toss the onions and herbs in a roasting pan. Reserve half of the onions in a plastic bag. Season the prime rib with lots of salt and pepper and place on top of the herb–onion mixture. Roast for 1½ hours, then add the remaining onions. Continue to roast for another hour, or until the internal temperature reaches 160°F for medium. Meanwhile, bring the stock to a boil in a small sauce pan until reduced by half.
2. Remove the meat from the pan and let rest. Add the verjuice and Renaissance Stock to the pan and stir to loosen the onions and drippings. Purée ¼ cup of the onions, the juices from the pan, and the orange juice until smooth and stir in the orange zest.
3. Place onions in the center of a serving platter and top with the roast. Serve the sauce in a side dish.
Simmered Beef “Hodgepodge” with Sherry-Parsley Sauce
SERVES 8
O PEN-FIRE ROASTING was a smoky affair that required almost constant turning and supervision. The more common method of cooking was to boil, as in this “hodge” or medley of ingredients. This parsley bread sauce is still made in many parts of Europe to serve with bollito, boiled or cold meats.
3 tablespoons extra-virgin olive oil
1 beef rump roast (3½ to 4 pounds)
3 bay leaves
1 large yellow onion, sliced
2 garlic cloves, crushed
1 carrot, cut into chunks
2 celery stalks, cut into chunks
1 large Vidalia onion, sliced
3 garlic cloves, coarsely chopped
1 tablespoon sugar
½ teaspoon coarsely milled black pepper
¾ cup finely chopped flat-leaf parsley
½ cup edible flowers
6 slices dense whole-wheat or seedless rye bread, crusts removed, torn into small pieces
¼ cup verjuice (or 2 tablespoons sherry vinegar)
2 tablespoons sherry
Salt
1. Place 2 tablespoons of the olive oil in a heavy-bottomed pot and brown the beef on all sides. Add the bay
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