Long Worts of Meat10

A Thick Stew with Greens

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 lb/900 g lean beef joint, trussed
  • a beef marrow bone
  • 8

Method

Put the beef and bone in a pan, just cover with boiling water, bring back to the boil, skim, then simmer gently for 1½–2 hours until tender.

Parboil the cabbage or greens until just tender, then drain, chop coarsely and stir into the beef stock with the breadcrumbs, saffron and salt, simmer briefly, and then serve the beef joint with its stock all in the same dish.