@bembamagasa:

Barouni OG 10🇮🇹🇲🇱

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Tuesday 03 November 2026 17:22:27 GMT

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2026-11-03 19:10:40

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Beef Ribs and Root Crops | Medieval Meals Ep.11 ft @Cru Cru Katchoo Beef, it was at the time of knights and peasants considered to be one of the cheapest and coarsest meals. This was often reserved for common folk and considered to be too unhealthy for the aristocratic palette. On the other hand, root crops – especially radishes, were considered to be extremely healthy for people with a weak complexion. So this medley of the two along with carrots and other crops will hopefully balance the meal for any peasant to enjoy over good company! Disclaimer: While the content is inspired by real research from medieval times, the video incorporates elements of medieval faction and fiction for the purposes of entertainment. Researchers: - Igi Gomez Resources: - Adamson, M. W. (2004). Food in medieval times. Greenwood Press. - Hieatt, C. B., Butler, B., & Hosington, S. (1976). Pleyn delit: Medieval cookery for modern cooks. University of Toronto Press. INGREDIENTS: - 1-2 lbs beef ribs for braising - Salt and pepper to taste - Oil for frying - 2–3 onions, minced - 2 tbsp parsley, minced - 2 tbsp dried berries - 1 tbsp cinnamon - 1 tsp allspice - Pinch of saffron - 1 ½ cups red wine - 2 tsp wine vinegar - 1 ½ cup of beef broth - 4-7 red radishes, chopped - 1 carrot, chopped - 1 large radish, chopped INSTRUCTIONS: - Start by seasoning your beef ribs with ample amounts of salt and pepper and searing on a hot skillet. The skillet should be deep enough to hold the broth for later. Remove the beef ribs one-by-one and set aside for later. - Add all your sliced vegetables on the hot skillet and allow to soften. Add back your beef ribs, along with your wine, beef broth, and wine vinegar. - Season with your spices and salt and pepper and cover for 40 minutes to an hour or until the meat is tender. - Serve with parsley on top along with more of the thinly sliced red radishes and enjoy! #medievalfood #medieval #fantasy #medievalcore

Beef Ribs and Root Crops | Medieval Meals Ep.11 ft @Cru Cru Katchoo Beef, it was at the time of knights and peasants considered to be one of the cheapest and coarsest meals. This was often reserved for common folk and considered to be too unhealthy for the aristocratic palette. On the other hand, root crops – especially radishes, were considered to be extremely healthy for people with a weak complexion. So this medley of the two along with carrots and other crops will hopefully balance the meal for any peasant to enjoy over good company! Disclaimer: While the content is inspired by real research from medieval times, the video incorporates elements of medieval faction and fiction for the purposes of entertainment. Researchers: - Igi Gomez Resources: - Adamson, M. W. (2004). Food in medieval times. Greenwood Press. - Hieatt, C. B., Butler, B., & Hosington, S. (1976). Pleyn delit: Medieval cookery for modern cooks. University of Toronto Press. INGREDIENTS: - 1-2 lbs beef ribs for braising - Salt and pepper to taste - Oil for frying - 2–3 onions, minced - 2 tbsp parsley, minced - 2 tbsp dried berries - 1 tbsp cinnamon - 1 tsp allspice - Pinch of saffron - 1 ½ cups red wine - 2 tsp wine vinegar - 1 ½ cup of beef broth - 4-7 red radishes, chopped - 1 carrot, chopped - 1 large radish, chopped INSTRUCTIONS: - Start by seasoning your beef ribs with ample amounts of salt and pepper and searing on a hot skillet. The skillet should be deep enough to hold the broth for later. Remove the beef ribs one-by-one and set aside for later. - Add all your sliced vegetables on the hot skillet and allow to soften. Add back your beef ribs, along with your wine, beef broth, and wine vinegar. - Season with your spices and salt and pepper and cover for 40 minutes to an hour or until the meat is tender. - Serve with parsley on top along with more of the thinly sliced red radishes and enjoy! #medievalfood #medieval #fantasy #medievalcore

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