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
It is actually possible to trace the history of written recipes back into the distant past, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Moving on, there are two interesting recipe books published in the fourteenth century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that is served today, but instead descriptions of the types of food on the menues of the rich and powerful of that period. Later, in the 15th century, the Crusaders brought back many new foods and spices from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes caused an increase in books on cooking, the majority of which are now in academic collections. During the following few centuries, the powerful families of Wesstern Europe tried to offer the most extravagent banquests, and as a result the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes of the day. The revolution that is television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Asado Con Pimienta Negra (Roast Beef & Blac recipe.
