Beef-w-Garlic-msg - 4/11/18
Beef with Garlic Sauce from the Science of Cooking, the Transylvania Cookbook.
NOTE: See also the files: Braised-Beef-art, bukkende-msg, cheap-meats-msg, pickled-meats-msg, roast-meats-msg, roast-pork-msg, stews-bruets-msg, venison-msg.
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From: "Terry Decker" <t.d.decker at att.net>
Subject: [Sca-cooks] Beef with Garlic Harvester Sauce - A Transylvanian Recipe.
Date: February 15, 2019 at 8:32:42 PM CST
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Okay, I've made my first cut at a beef recipe from The Science of Cooking.
(3) BEEF WITH GARLIC HARVESTER SAUCE
Do the same. What we call garlic harvest sauce, as I said, is that you beat eggs in vinegar, peel the garlic clove by clove, break it well, add it to the eggs and vinegar; then dilute it as I said before. Break it well with the blanching stick after adding liquid, be careful to keep it from shrinking.
The beef roast (1 lb.) was moist roasted in a covered pot with 1/2 Cup of water to 170 F. I set the meat to rest, whisked the drippings to break loose anything sticking to the pan, then decanted roughly 3/4 C of diluted drippings.
Garlic Harvester Sauce
2 eggs room temperature
2 Tablespoons red wine vinegar
Drippings or 1 Cup beef Broth
2-3 cloves of garlic, minced fine
Cool the drippings to 100 - 110 F
Whisk the eggs into the vinegar
Whisk the minced garlic into the egg mixture
Whisk the drippings into the egg mixture.
Warm on low heat while whisking regularly. As it warms, the sauce will slowly thicken.
Try to maintain the mixture around 120 F. The eggs will coagulate around 140 F, curdling the sauce. Even if you can keep the temperature down, some of the sauce will stick to the pan where it gets hot enough to coagulate the proteins. I recommend a small non-stick pan and a silicon coated whisk.
When the sauce is ready (thicker than Worcestershire, a little thinner than A-1), slice the beef, salt and pepper it, if desired, and add the sauce.
Notes:
I enjoyed the sauce. My wife didn't like it. YMMV.
The sauce recipe produces enough for about a dozen servings.
For making the sauce in quantity, I think an electric skillet and a silicon coated whisk may be the way to go.
Bear
From: Julia Szent-Gyorgyi <jpmiaou at gmail.com>
Subject: Re: [Sca-cooks] Beef with Garlic Harvester Sauce - A Transylvanian Recipe.
Date: February 15, 2019 at 9:36:12 PM CST
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
My translation:
Third still from beef [literally "cow meat"]
Beef with garlic reaper sauce
Do with it likewise. For that which we call garlic reaper sauce, as I said, you beat the eggs in vinegar, peel the garlic by the cloves, break it well, add it to the eggy vinegar: then dilute it as I said. Break it well with the blanching stick, then after diluting it, take care that it doesn't curdle.
---
I think Radvánszky (the 19th century editor) may have made a transcription or interpretation error: instead of _abárló fa_ "blanching wood" (which is basically nonsensical), I think the
original probably had a particularly obscure spelling of _habaró fa_ "whisk".
Relevant part of previous recipe ("beef with reaper sauce"):
When it has cooked, you give it its salt, and want to serve it, you can make a small bowl's worth of reaper sauce with six or seven eggs, you can prepare based on this, whether you want it for a large bowl or for how many tables. When you are completely done, and want to serve, beat the eggs well in vinegar with a clean whisk in a clean dish. The dish should be such that the meat's juices fit on it. Beat it well, so it doesn't curdle, pour it back on the meat, do not boil it; because
if you boil it, it will curdle, it will not be good, just pour it on its meat, and serve it right away.
---
In other words, I'm not sure this sauce is actually cooked: it seems to be just barely heated.
I'm also not sure the meat is roasted. The instructions for preparing beef are several pages back, in the introduction:
Second part of the chef's science.
When you rise in the morning, first give praise to your God, then wash yourself well, rinse your clean pan. If you wish to cook beef, wash it in three waters, and immediately put salt on it, but not too much, better to put it on twice or three times, than to chance to put too much once; because if you put too much into it, you know well, that you cannot take back any of it. And if your master entrusts the blanching to you, that is when it is the time for blanching, strain the liquid in a clean pot, strain it through a quite clean strainer; then pour clean cold water on the meat, blanch it from that then in its liquid. Do thus with all types of meat: hen, goose, veal, lamb, in the matter of blanching. After this a little above we also tell what should be cooked how when we get to that.
---
I haven't really figured out what was meant by _abárlás_, which both Bence and I translate (for lack of better ideas) as "blanching", but there seems to be too much liquid going on in those instructions for a roast.
I do wonder whether some of the particularly incoherent parts can be attributed to misreading/mistranscription or editorial error...
Julia
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From: "Terry Decker" <t.d.decker at att.net>
Subject: Re: [Sca-cooks] Beef with Garlic Harvester Sauce - A Transylvanian Recipe.
Date: February 15, 2019 at 11:57:30 PM CST
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
The instructions also suggest that the beef in question is from older animals and thus better prepared by slow, moist cooking, simmered (or braised as opposed to boiled) in water or broth. Traditional pot roasting is a braising technique which is likely what the instruction call for. I used modified pot roasting technique which uses a closed pot and a small amount of liquid to basically steam the roast.
Blanching meat before cooking removes blood and other impurities. It is not commonly done in modern European cooking except for preparing clear stocks and broths. Modernly, blanching meat occurs in cuisines where the quality of the meat and its processing can not be assured.
On the sauce, I can assure you it is cooked; over a slow fire. It needs to be cooked to thicken properly. But, if you get the temperature of the sauce above 140 F, it will curdle as the proteins in the egg coagulate. The vinegar and the drippings would combine into a sauce without the eggs, so they are not needed as an emulsifier. That means the eggs (modernly it would be egg yolks and probably cream) are liaison for binding and thickening the sauce. The instructions are easily understood, if one has some experience and knowledge about making sauces.
Bear
From: Glenn Gorsuch <ggorsuch at gmail.com>
Subject: Re: [Sca-cooks] Beef With Garlic Harvester Sauce
Date: February 16, 2019 at 6:05:37 PM CST
To: "sca-cooks at lists.ansteorra.org" <sca-cooks at lists.ansteorra.org>
Ah, the recipe that started the ball rolling! Because we were all really wondering what Grim Reaper Cow Beef Juice meant...that being Google’s translation of the title.
I’ve made it several times, since the garlic harvest sauce shows up with a lot of proteins, and it seemed to be a good idea to get it down. It IS tricky to do well, even tempering carefully, especially if you’re trying to make a lot of it or hold it for serving. As it happens, it’s one of those things easier to cook in a ceramic pipkin than in modern metal cookware, since that moderates the heat more.
I’ve decided (though I haven’t tested the theory yet), that if I were cooking this for a feast situation again, I’d use a sous vide unit to hold the liquids at 120F, one bag for each mess, then as the beef was sliced and ready to go out, I’d be able to pop it out and go.
Gwyn
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