10 lb top round, trimmed of fat
1/3 cup black peppercorns
1 tsp ground cardamon
Directions
Wipe the meat on all sides and tie with kitchen string. Place
peppercorns between waxed paper, and with a rolling pin or meat
mallet, crack the peppercorns. Mix the cracked peppercorns with
cardamon and press the mixture into the meat, covering the entire
surface. Place meat on a rack in a roasting pan and let sit at room
temperature for 30 minutes before cooking.
Preheat oven to 500 deg F. Place the pan on the middle rack of the
oven and roast for 1-1/4 hr for rare; 1-2/3 hr for medium. Remove
from oven and let stand 20 minutes before carving.
Servings: 16 servings
Asado Con Pimienta Negra (Roast Beef & Blac Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
We are able to follow the history of written recipes way back into the distant past, certainly as far as the early Egyptians, and quite possibly further than that. In practice though, these, early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and dessert, something we still use today. This early Roman chef recounts how the ancient chefs used a wide range of spices and herbs, including some that we all recognise such as thyme, fennel and asafoetida. For the next few years, the upper classes competed with each other to serve the best banquets, and as a result the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery books are in high demand, due to increased literacy, people having more leisure time and a general increase in wealth. The introduction of the TV gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Asado Con Pimienta Negra (Roast Beef & Blac recipe.
