Author Topic: Beef neander  (Read 1820 times)

Offline Warren Dew

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Beef neander
« on: October 22, 2011, 02:16:28 PM »
After a successful hunt at the edge of the north European ice pack, what better way to keep warm than beef stew made from the great aurochs one just killed?  Even late neanderthals from the area of Burgundy did not have wine, but they did enjoy some gathered foods like onions and perhaps mushrooms, and might have used a few precious spices traded from as far as Shanidar or Tabun.  If fresh meat was not available, frozen meat from the fall hunt might be used throughout the dark winter.

Neanderthals did not have skillets, but they could have boiled stew in leather pots using the heated rock method.  We will use modern stove top methods.


1 lb beef
4 oz pork belly or uncured bacon
1 large yellow onion
1 cup mushrooms
1/2 teaspoon salt
1/4 teaspoon marjoram
4 black peppercorns
2 cloves garlic, minced
bay leaf
water to cover

Cut pork belly across the slices into 1/4 inch wide pieces.  Cut onion into eights and cut each eighth in half lengthwise.  Slice mushrooms 1/8 inch thick.  Cut beef into 3/4 inch cubes - or larger for more tender cuts of beef.

Stir fry pork belly in skillet over medium high heat until cooked but not crispy, about 3 minutes.  Add onions and mushrooms, and stir fry until heated through but not soft, about another 3 minutes.  Remove pork belly, onions, and mushrooms, leaving the fat in the pan.

Stir fry beef in the pork fat until browned on all sides, about 2 minutes.  Remove to cooking pot.  Add water to just cover the beef, along with salt, marjoram, peppercorns, garlic, and bay leaf, or whatever alternate spices you want to use.  Cover and bring to a boil, then reduce heat, simmering between 0 and 30 minutes.

Add pork belly, onions, and mushrooms, and simmer an additional 10 minutes.  Serve in covered container to keep warm.  Can be prepared in advance and reheated.

Serves 2-4.  The recipe can be easily doubled or even quadrupled for larger groups.