| 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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