Gút Lembratten

Good Roast Beef

This recipe was chosen as the inspiration to make a Sauerbraten style Roast Beef.

Source: Das Kochbuck der Sabina Welserin, a 16^th century collection of German recipes

Original Recipe:

Ain gút brates zú machen

Nim kelberis oder ain lembratten von ainem ochſen, legs jn ain wein jber nacht, darnach ſtecks jn an ain ſpis, thú jn dan jn ain haffen, thú daran ain gúte fleſchbrie, zwiffel, wein, gewirtz, pfeffer, jmber, negellen vnnd laſβ woll daran ſieden, verſaltz es nit.

Translation: (Translated by Valoise Armstrong)

To make a good roast

Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit. Put it then in a pot. Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein. Do not over salt it.

My Interpretation:

Place meet in glass bowl or casserole. Combine remaining ingredients and pour over beef. Cover with plastic wrap and let marinade in refrigerator for up to 72 hours. Broil on medium for 20 minutes, flipping after 10 minutes.

Notes:

With the ability to safely refrigerate the meat for an extended period of time, I let the meat marinade for 3 days.

References:

Welserin Sabina Das Kochbuch der Sabina Welserin [Book]/ ed. Stopp Hugo.- Heidelberg: Carl Winter Universitätsverlag, 1553.- 1980: p. 173.- A Transliteration and translation of the 16th century German cooking

manuscript..- ISBN 3-533-02905-0.

"Das Kochbuch Der Sabina Welserin." Recreational Medievalism. Trans. Valoise Armstrong. David D. Friedman, 29 Oct. 1998. Web. 27 Sept. 2012. <http://daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html>.

Welserin, Sabina. "Das Kochbuch Der Sabina Welserin (c. 1553)." Monumenta Culinaria Et Diaetetica Historica. Thomas Gloning, 26 Aug. 2006. Web. 27 Sept. 2012. <http://www.uni-giessen.de/gloning/tx/sawe.htm>