Write For Us

Medieval Irish Food: Peasant to King

E-Commerce Solutions SEO Solutions Marketing Solutions
152 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

Lily
Published
Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT!

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory
Merch ► https://crowdmade.com/collections/tastinghistory
Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/
Twitter ► https://twitter.com/TastingHistory1
Tiktok ► TastingHistory
Reddit ► https://www.reddit.com/r/TastingHistory/
Discord ► https://discord.gg/d7nbEpy
Amazon Wish List ► https://amzn.to/3i0mwGt

Send mail to:
Tasting History
PO Box 766
Burbank, CA 91503

LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Emile Henry Red Dutch Oven: https://amzn.to/3vW6Q0a
Custom Knife by Metalwork By Meola: https://www.instagram.com/metalworkbymeola/

LINKS TO SOURCES**
Early Medieval Munster by John Sheehan: https://amzn.to/3w1VW8Y
Life in Medieval Ireland by Finbar Dwyer: https://amzn.to/34Der8F

RECIPE
4 lbs (2kg) corned beef
1/4 cup (85g) honey
1/2 teaspoon salt

1 large head of Cabbage
1 Yellow Onion
2 Leeks
2 cups (475ml) beef broth
1 teaspoon salt
1 optional teaspoon of pepper

Boil the corned beef for 1 minute. Drain and repeat at least one more time. Mix the honey and salt together and coat the corned beef. Wrap the corned beef in aluminum foil and set in a dish or roasting pan. Roast in the oven at 325°F/165°C for approximately 1 hour per pound. 30 minutes before it is finished, open the foil to let darken.

For the cabbage, quarter the cabbage, dice the onion and leek. Place all of the ingredients in a pot and bring to a boil on the stove. Reduce to a simmer and cover. Let cook for 25-30 minutes.

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza

PHOTO
Bog Butter in wooden vessel: Bazonka, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons

MUSIC
Achaidh Cheide - Celtic by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100340
Artist: http://incompetech.com/

Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400019
Artist: http://incompetech.com/

#tastinghistory #ireland
Category
Food
Tags
tasting history, food history, max miller
Sign in or sign up to post comments.
Be the first to comment