Indian 'rib-roast' Breakfast
Ingredients
Directions
Prepare the fire
Dig a hole in the ground.
Light a wood fire.
Suspend the ribs of beef over the fire using a tripod.
Roast and serve
Keep the meat moving for about 45 minutes until cooked.
Serve the roasted ribs on sharp stakes for guests to eat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ribs of beef
- Provides the main meat, whose fat and juices keep it moist and flavourful as it roasts.
- Wood
- Supplies the fire's heat and smoke that cook and flavour the meat.
The step that matters
Keep the meat moving over the fire. Turning and moving the ribs spreads the heat evenly. Without it, the outside can scorch while the centre stays underdone.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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