1/2 tsp crushed red pepper
4 cl garlic, crushed
1/2 tsp cumin
4 tsp french mustard
3/4 tsp tumeric
1 1/4 tsp ginger
1 tsp rosemary
1 tsp lemon pulp
1 1/2 tbs sugar
1 tsp salt
3 tbsp poppy seeds
1/2 cup vinegar
1/3 cup tomato puree
3 bay leaves
2 cloves
2 onions, chopped
Directions
This is the ROAST WITH SOUL!!!! Place the crushed red pepper, garlic,
cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt,
poppy seeds and vinegar in a blender. Then, blend for about 30
seconds. Put 2 pound beef roast in large bowl and pour blended herbs
and spices over meat; let marinate for 6 hours. Heat oil in skillet;
add cloves and bay leaves and fry themn for 4 minutes; add onions and
fry until they are soft. Turn off heat and let oil become lukewarm.
Add meat and simmer for about an hour. Then, pour on tomato puree and
increase heat; cook until meat is tender. This is a great recipe to
mix together and pour over a roast in a crock pot; let cook for about
8 hours on LOW.
Servings: 6 servings
Loren Martin's Spiced Pot Roast Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Academics have tracked the existence of recipes back into the far past, in truth as far back as the Egyptians, and possibly even further. Interesting though that maybe, generally, these ancient cookbooks were just basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts are some tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius created a number of documents which described recipes cooked by the Romans. In his publication, he describes how the meals were separated into appetizers, main course and desserts, a style of dining still practiced today. Aspicius describes how the ancient cooks were skilled in the use of a good variety of spices, including a few you will know such as basil, rue and dill. Over the next few centuries, the rich families of Wesstern Europe tried to offer the best banquets, and as a result cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cooking publications were starting to become popular mostly due to better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Loren Martin's Spiced Pot Roast recipe.
