Cured Meat in Wine Reduction – Krea Tareixera (Κρέα ταρείχηρά)
Cured Meat in Wine Reduction – Krea Tareixera (Κρέα ταρείχηρά), is a Roman recipe from Egypt, dated to the 4th century CE. It is preserved on Heidelberg Papyrus inv. 1701 a.b.c..
Servings Prep Time
6people 15minutes
Cook Time
Servings Prep Time
6people 15minutes
Cook Time
  • 1lb Cured Corned Beef
  • 250ml Red Wine
  • 120ml Sapa (Grape Syrup)
  • 60ml Red Wine Vinegar
  • 1tsp FennelDried, Ground
  • 1tsp DillDried, Ground
  • 1tsp ThymeDried, Ground
  • 2tsp CorianderGround
  • 1tsp CuminGround
  • 1tsp Black PepperCoarse Ground
  • 1slice BreadDark or White
  1. Slice the Cured Corned Beef into 3 thick slices, about 5-7 mm thick.
  2. Cut each slice in half so that they will fit into a medium sized pot.
  3. Chop up the slice of bread into bite size pieces.
  4. Bring a medium size pot of water to a boil, and boil the sliced cured corned beef in it for 5 minutes. This will reduce the saltiness of the cured meat. Taste the water after 5 minutes. It should taste salty.
  5. Remove the slices of cured corned beef from the water and chop them up into bite size pieces. Make sure not to chop up the meat before boiling, because that will remove too much salt and the meat will lose flavor.
  6. Put the red wine, Sapa, red wine vinegar, fennel, dill, thyme, and coriander into a deep frying pan. Bring the mixture to a boil and reduce in the pan for 10 minutes while constantly stirring the mixture.
  7. Add the chopped meat into the pan. Fry the meat in the reduction for another 5 minutes while constantly stirring the mixture and the meat with a spatula.
  8. Add honey, cumin, and black pepper into the pan. Continue frying for another 5 minutes, while constantly stirring the contents of the pan.
  9. Add the chopped up bread to the pan. Fry the mixture for another 5 minutes.
  10. After the bread has been fully covered in the reduction sauce, the sauce will get fully absorbed in to the meat and bread and will be completely reduced.
  11. Remove from meat from the pan and serve.
Recipe Notes

The flavor of this recipe is sweet and sour, similar to modern Chinese Sweet and Sour sauce, with a pronounced taste of fennel. The proportions in the original recipe did not account for additional liquid sauce left over after frying the meat, since all of the sauce cooks away into the meat. It might be an improvement to make a second batch of sauce and reduce it for 5 minutes less than the recipe calls for in order to be able to pour it over the meat as it is being served.

If you do not have Sapa already pre-made you will need to make it before you begin this recipe. To make Sapa see the Sapa recipe instructions.

For a more authentic taste use wine vinegar from Spain, either Sherry or Sweet Moscatel, which have a stronger taste, or Sweet Pedro Ximenez vinegar, which has a milder taste. All of the above mentioned vinegars are made based on recipes closer to what the Romans would have used. A very good brand of Spanish wine vinegars is Los Villares, which can be purchased in Whole Foods Supermarkets throughout the US.