Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching Medieval Irish Food: Peasant to King. and this video is uploaded by Tasting History with Max Miller at 2022-03-15T08:00:20-07:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [SGf_0_2Ji5I]
| Name | Medieval Irish Food: Peasant to King |
| Video Uploader | Video From Tasting History with Max Miller |
| Upload Date | This Video Uploaded At 15-03-2022 15:00:20 |
| Video Discription | 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 [SGf_0_2Ji5I] |
| Category | Education |
| Tags | tasting history | food history | max miller | medieval ireland | corned beef and cabbage recipe | irish history | saint patrick's day | saint patrick | irish vikings | Irish food | medieval irish food |
