1 Views· 07 September 2022
Medieval Irish Food: Peasant to King
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LINKS TO INGREDIENTS & EQUIPMENT**
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LINKS TO SOURCES**
Early Medieval Munster by John Sheehan: https://amzn.to/3w1VW8Y
Life in Medieval Ireland by Finbar Dwyer: https://amzn.to/34Der8F
RECIPE
4 lbs (2kg) corned beef
1/4 cup (85g) honey
1/2 teaspoon salt
1 large head of Cabbage
1 Yellow Onion
2 Leeks
2 cups (475ml) beef broth
1 teaspoon salt
1 optional teaspoon of pepper
Boil the corned beef for 1 minute. Drain and repeat at least one more time. Mix the honey and salt together and coat the corned beef. Wrap the corned beef in aluminum foil and set in a dish or roasting pan. Roast in the oven at 325°F/165°C for approximately 1 hour per pound. 30 minutes before it is finished, open the foil to let darken.
For the cabbage, quarter the cabbage, dice the onion and leek. Place all of the ingredients in a pot and bring to a boil on the stove. Reduce to a simmer and cover. Let cook for 25-30 minutes.
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Subtitles: Jose Mendoza
PHOTO
Bog Butter in wooden vessel: Bazonka, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
MUSIC
Achaidh Cheide - Celtic by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/r....oyalty-free/index.ht
Artist: http://incompetech.com/
Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400019
Artist: http://incompetech.com/
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