1 tbsp salad oil
4 lb cross cut beef shanks
8 cup water
2 onions (sliced)
1 can tomatoes
1 tbsp salt
3/4 tsp fresh ground black pepper
3/4 cup barley
8 mushrooms (halved)
1/2 medium bunch broccoli ( cut in 1/2 inch pi, eces)
3 carrots (cut in bite size pieces)
1/2 tsp thyme leaves
Directions
Heat oil in dutch oven and brown beef shanks. Remove meat from dutch
oven and pour off fat. Return shanks to pot; add water, tomatoes,
onions, salt and pepper. Bring to boil, reduce heat and simmer
covered for one hour, stirring occasionally. Remove meat and cut
into bit-size pieces. Skim fat from liquid; return meat to pot, add
barley and bring to boil. Reduce heat simmer covered for 40 minutes.
Add broccoli, carrots, mushrooms and thyme. Simmer covered for
another 40 minutes.
Servings: 8 servings
Beef Barley Soup [3 Hours] Recipe brought to you by Recipe Ideas
Categories: Beef; Dutch Oven; Meat; Soup
The History of Recipes
Written recipes as a concept can be found far back into ancient history, certainly as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient cookbooks were just very simple hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to academics is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius recounts how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including many that are still in use today like basil, mint and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books published in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that appears on menues today, but instead recipes for the types of meals served to the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought back many new foods and spices from the East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted a surge in recipe publications, some of which are kept safe in private collections. For the next few years, the upper-class families of Europe tried to serve up the most exotic banquets, and as a consequence, cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes common in their social group. By the advent of the twentieth century, cooking publications were increasing in popularity mostly due to more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Beef Barley Soup [3 Hours] recipe.
