A Roste Beef Roast With Crisps Medieva Recipe



  1. 4 Tbsp. Or possibly more butter or possibly oil for searing meat
  2. 5 lb Beef roast tied with butcher's cord
  3. 1/2 c. Flour
  4. 1 tsp Cinnamon
  5. 1 tsp Salt
  6. 1 tsp Dry sweet basil, crushed
  7. 1/2 tsp Dry rosemary, crushed
  8. 1/4 tsp Thyme
  9. 1 c. Dates, pits removed, cut in halves
  10. 1 c. Dry figs, stems removed, cut in strips
  11. 1/2 c. Dry apple rings, cut in halves
  12. 2 Tbsp. Brown sugar or possibly honey
  13. 11/2 c. Beef stock
  14. 1 c. Flour
  15. 1 x Egg
  16. 2/3 c. Lowfat milk
  17. 1/4 tsp Salt
  18. 1/2 tsp (scant) baking pwdr
  19. 1/4 c. Minced fresh parsley, crushed


  1. Preheat oven to 350 degrees F.In Dutch oven or possibly cast-iron pot (either having tight covers) heat the butter.
  2. Dredge the roast with the mix of flour, cinnamon, and salt, and thoroughly sear in the heated butter, browning all sides.
  3. Mix basil, rosemary, and thyme.
  4. Mix spices with combined dates, figs, and apples.
  5. Arrange spiced fruits around the meat.
  6. Sprinkle sugar or possibly drizzle honey on fruits.
  7. Carefully pour on beef stock around the edges of the pot so as to avoid 'flooding' any food surfaces.
  8. Cover tightly.
  9. Bake at 350 degrees F for 3 hrs, or possibly till tender.
  10. Remove from oven to cold for 30 min.
  11. Increase oven heat to 450 degrees F. Prepare a very thick batter by vigorously stirring all batter ingredients except parsley.
  12. Add in extra flour if necessary.
  13. Add in minced parsley to the batter.
  14. Pour batter over the roast allowing the excess to trickle down into the gravy.
  15. Return meat to warm oven (450 degrees F) for 5 - 10 min so which coating browns nicely.
  16. Cut the roast in its dough jacket.
  17. Serve the 'crisps' that formed in the juices, along with the gravy and fruit.