Original
Per arrostire nello spedo la schiena di boue o di vaccina
Recipe Source: Cap VI, Primo libro, Scappi
Anchor che non sia in uso ponere nello spedo tal carne, pur io ritrovo che si possano arrostire, & maggiormente quando saranno di meza età. Piglierasi dunque la schiena, & si compartirà in pezzi, che non passino libre quattro, & ciascheduno di loro si farà stare per quattro hore in soppressa con sal trito, finocchio over pitartamo, pepe ammaccato, un poco d'aglio battuto, ponendoli poi nello spedo senza essere rifatti, ne impoillottati di lardo, & se vi si vorranno ponere alcuni rami di rosmarino per dentro, sarà in arbitrio, & similmente alcune cipolle spaccate sotto nella ghiottela, lequali si cuoceranno con il grasso che da lor cascherà sopra, & cotte che sarranno, si serviranno cosi calde con le cipolle sopra, misticate con un sapore fatto d'aceto, mosto cotto, & spetierie communi.
Translation
To roast on the spit the shoulder of beef or cow
Translation Source: http://www.geocities.com/helewyse/feste_di_san_martino.html#lombo
Translator: Mistress Helewyse de Birkestad
One does not normally use this cut of beef on the spit, but I have found that it is possible to roast it, usually when the animal is young. Take the shoulderof beef and cut it into pieces, none bigger than four pounds, and each of these should be marinated for four hours in a marinade consisting of fine salt, ground fennel seed, ground black pepper and a little chopped garlic. Put this meat on the spit without pre-cooking it or larding it with fat, if you want you can skewer it with several sticks of rosemary. Similarly place sliced onions in the drip tray beneath so they may cook in the falling fat. One can then serve it hot with the cooked onions mixed with a sauce made of vinegar, grape must and common spices.
Redaction (8 servings)
Redaction Source: HL Suzanne de la Ferté
2 lb beef roast
1-1/2 tbsp spice rub:
1/2 tbsp salt
1/2 tbsp fennel seed
1/4 tbsp black pepper
1/4 tbsp chopped garlic
2 large onions, peeled and wedged
Sauce for roasted onions:
1/2 c vinegar
1/2 c grape concentrate
1/4 c red wine
1/4 tsp salt
1/4 tsp pepper
1 pinch fennel seed, ground
Method:
1. Rub the beef roast generously with the spices
2. Place roast in a sealable plastic bag and return to the fridge and marinate for 4 hours or overnight.
3. Preheat the oven to 450 degrees F.
4. Seal the marinated beef and wedged onions inside a foil packet.
5. Reduce oven temp to 400 degrees F and place packet of beef and onions onto a roasting tray and into the oven.
6. For medium rare beef, cook for 15-20 minutes per pound.
7. Remove beef from oven and let cool.
8. When cool, freeze until the day before serving.
9. Place thawed beef packet in a 400 degree F oven and roast for about 1/2 hour or until meat thermometer indicates meat has cooked to medium/medium-well.
10. Allow the beef to rest for 15 minutes before carving.
11. While beef is resting, blend sauce ingredients in a saucepan.
12. Add onions and au jus to the sauce ingredients and bring to a boil.
13. Simmer, stirring frequently, until sauce is reduced by half.
14. Serve the roasted onions on the side of the beef after mixing in the sauce ingredients.
Note: Mixture of red wine and grape juice concentrate is used to approximate sodden wine / must.