1 shallot or small onion cut into sma, ll pieces
1 freshly ground black pepper
1 pinch mace
1 large steak (just over 1 lb), at least 1, 1/4 inches
Directions
((Note: Per Horst Scharfenberg, this recipe originated in the town of
Idar-Oberstein in the 19 th century, when gemstone prospectors
returning from South America created their own version of
gaucho-grilled steaks. The dish was then further refined by
Scharfenberg's mentor August Goerg. K.B.))
Per person: thick, trimmed
Mix together the shallot or onion with the pepper and mace. Insert a
few shallot pieces into the steak using the point of a small knife.
Coat the steak with the shallot mixture, pressing it in so it will
adhere.
Remove the loose shallot pieces and grill the steak (over a fire of
oak logs, says August Goerg, from which the bark has been removed).*
Take the steaks off the grill while they are still pink inside.
Sprinkle them with salt.
*Note: A special grill is used, suspended with 3 chains from an iron
tripod and constantly swinging through the flames.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer,
Cooking Echo, 8/92
Servings: 6 servings
August Goerg's Grilled Steak (Spiessbraten Au Recipe brought to you by Recipe Ideas
Categories: German; Grilling; Meat; Pie
The History of Recipes
Written recipes as a concept can be found way back into ancient history, at least as far back as early Egypt, and possibly even further. Having said that, generally, these ancient cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius created a few documents which described recipes enjoyed by the Romans. He recounts how the roman meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. This early Roman chef informs us how the Romans were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens like bay, rue and parsley. Later, we find a couple of interesting cookery books published in the fourteenth century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that we all know today, but instead descriptions of the types of food on the menues of the rich and powerful. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from Arab cuisine, including spices like parsley, basil and rosemary. These new culinary innovations prompted an increase in manuscripts on food, most of which are now in academic collections. By the time we get to the 20th century, cookbooks were increasing in popularity as a result of higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this August Goerg's Grilled Steak (Spiessbraten Au recipe.
