World Flavors Cookbook

Festival Roasted Ox

A whole ox or section of beef slow-roasted over a great fire at Babylonian religious festivals — the most prestigious and rarely eaten meat of ancient Mesopotamia.

Cuisine: Ancient World

Ingredients

• 2kg beef brisket or short ribs (as a modern approximation for roasted ox)
• 3 tbsp salt
• 2 tbsp cumin
• 2 tbsp coriander
• 1 tbsp black pepper
• 4 tbsp rendered fat or butter
• 6 cloves garlic, mashed
• Leeks and herbs for the fire pit

Instructions

1. Mix salt, cumin, coriander, pepper, fat, and garlic.
2. Rub all over the beef generously.
3. If cooking over fire: place on a spit and roast slowly 4+ hours.
4. Modern oven: roast at 150C for 4 hours, basting every 45 minutes.
5. The outer crust should be heavily charred and spiced.
6. Rest 30 minutes. Serve in large pieces on flatbread.