Beef Roast With Crisps

Name: Beef Roast With Crisps
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8-10 serving(s)
Ingredients: 4 tablespoons oil or 4 tablespoons butter; 5 lbs beef roast, tied; 1/2 cup flour; 1 teaspoon cinnamon; 1 teaspoon basil; 1/2 teaspoon rosemary; 1/4 teaspoon thyme; 1/2 cup dried fig, and; dried dates; 2 apples, halved; 2 tablespoons brown sugar or 2 tablespoons honey; 1/2 cup beef stock; 1 cup flour; 1 egg; 2/3 cup milk; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 1/4 cup chopped parsley

Submitted by SheCooksToConquer

"This recipe came from a Medieval Feasts cookbook I read years ago -- yes, we had a medieval feast, and it was really interesting. The batter over the meat is almost "pre-Wellington," and the "Crisps" are the little bits of batter than fall off the roast and cook in the stock."

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Ready In:: 3hrs 20mins
Ingredients:: 18
Serves:: 8-10

ingredients

4 tablespoons oil or 4 tablespoons butter
5 lbs beef roast, tied
¹⁄₂ cup flour
1 teaspoon cinnamon
1 teaspoon basil
¹⁄₂ teaspoon rosemary
¹⁄₄ teaspoon thyme
¹⁄₂ cup dried fig, and
dried dates
2 apples, halved
2 tablespoons brown sugar or 2 tablespoons honey
¹⁄₂ cup beef stock
batter
1 cup flour
1 egg
²⁄₃ cup milk
¹⁄₄ teaspoon salt
¹⁄₂ teaspoon baking powder
¹⁄₄ cup chopped parsley

directions

Preheat oven to 350.
Mix flour and cinnamon.
Heat oil in Dutch oven. Dredge roast in flour/cinnamon mixture, and sear until nicely browned.
Drain off oil.
Mix together the basil, rosemary, thyme, and fruit, and arrange around the meat. Sprinkle sugar or honey over fruit.
Pour stock around the fruit, being careful not to pout it directly on fruit.
Cover tightly and bake until tender, approximately 3 hours.
Remove from over and cool for 30 minutes. While roast.
is cooling, make crisp batter: Mix all ingredients for batter together.
Raise oven heat to 450.
Pour batter over top and sides of roast and bake in oven 5-10 minutes, until batter coating is browned.

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RECIPE SUBMITTED BY

SheCooksToConquer

United States

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too. Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip. I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful. <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>

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