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Vitulinam sive Bubulam cum Porris (Veal or Beef with Leeks)

Vitulinam sive Bubulam cum Porris (Veal or Beef with Leeks) is a traditional Ancient Roman recipe for a classic stew of veal or beef cubes cooked in stock with leeks or quinces or onions or taro roots. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Veal or Beef with Leeks (Vitulinam sive Bubulam cum Porris).

prep time

30 minutes

cook time

65 minutes

Total Time:

95 minutes

Serves:

4

Rating:

Tags : Sauce RecipesSpice RecipesBeef RecipesVegetable RecipesAncient Roman Recipes

Original Recipe

Vitulinam sive Bubulam cum Porris (from Apicius' De Re Coquinaria) VIII, v, 2

Vitulinam sive bubulam cum porris <vel> cydoneis vel cepis vel colocasiis: liquamen, piper, laser et olei modicum.

Translation

Veal or Beef with Leeks or Quinces or Onions or Taro: [Serve with] stock, pepper, laser and a little oil.

Modern Redaction

This is the sole beef recipe in Apicius. Essentially they considered the meat to be both tough and insipid, with poor flavour. Lamb, goat, pork and rabbit were the preferred farmed meats and veal seams to have been acceptable. To a large extent, cattle were working animals and beef was a by-product which explains why the meat was tough. It does not explain why the meat was considered flavourless, though. Unless Romans assumed cattle would taste just like veal.

Ingredients:

500g beef or veal, cut into 3cm cubes
3 tbsp plain flour
1/4 tsp asafoetida
1/2 tsp freshly-ground black pepper
2 tbsp olive oil
250ml beef or veal stock
100g leeks, chopped
1 onion, chopped
3 taro roots (corms), peeled and cut into 2cm cubes
2 large cooking apples, peeled, cored and chopped
freshly-ground black pepper, to garnish

Method:

Toss the beef with the flour to coat. Heat the olive oil in a pan, add the beef and fry until browned all over. Sprinkle over the asafoetida and fry for 2 minutes then work in the stock. Bring to a simmer, cover the pan and cook for 20 minutes.

Now add the black pepper, leeks, onions, taro roots and apples. Return to a simmer and cook, covered for 40 minutes more, or until the taro roots are tender (add more stock or water as necessary). Stir the mixture so the apples break down and form a thick sauce.

Turn into a warmed serving dish, sprinkle over a little freshly-ground black pepper and serve.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.