Corned beef’s popularity fell in medieval Ireland due to most of the good corned beef being sent overseas to England. Pork was cheaper to raise, so many ate bacon and cabbage until the Irish Potato Famine, when many immigrated to America. The neighborhoods where they tended to move to were serviced by Kosher butchers, who didn’t have any bacon, but did have plenty of corned beef.
This recipe is derived from a poem written around 1100, which describes how corned beef was prepared. The main difference between this medieval preparation and modern versions is the honey. The combination of the saltiness of the corned beef with the sweet honey is so wonderful. Delicious! from Tasting History.
Medieval Corned Beef
Ingredients:
4 lbs (2 kg) corned beef brisket
1/4 cup (85 g) honey
1/2 teaspoon salt
Instructions:
Preheat the oven to 325°F (165°C).
In a large pot, cover the corned beef with water and bring to a boil. Boil for 1 minute, then drain. Repeat at least once. This process will help reduce the saltiness of the corned beef. After you’ve boiled the corned beef at least twice, place it on a large piece of foil.
Mix the salt and the honey, then brush it generously all over the corned beef. Wrap the corned beef in the foil and place it on a baking sheet or roasting pan. Roast in the oven for 1 hour per pound.
30 minutes before the corned beef is done, open the foil and raise the temperature of the oven to 400°F (205°C) to brown the top.
Slice and serve it forth with Cabbage Pottage.
Ingredients:
1 large head of cabbage, quartered
1 large onion, chopped fine
2 leeks, sliced into half rings
2 cups beef broth
1 teaspoon salt
1 teaspoon pepper, optional
Instructions:
Leeks can have dirt and silt in them, so swish the sliced leeks in a large bowl of water to clean them.
Combine the vegetables in a pot and sprinkle them with the salt and optional pepper.
Pour in the beef broth and bring it to a boil. Reduce to a simmer and cover. Cook for 20 to 30 minutes.
Serve it forth with Medieval Corned Beef.