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CATEGORY	CUISINE	TAG	YIELD
Meats	German	Beef, Barbecue, German	6	Servings

INGREDIENTS

1		Shallot or small onion cut into small pieces
		Freshly ground black pepper
1	pn	Mace
1	lg	Steak (just over 1 lb), at least 1 1/4 inches

INSTRUCTIONS

((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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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