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
Historians have found proof that recipes existed way back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Progressing into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by the Romans. In his publication, he describes how the meals were separated into starters, main meal and desserts, something we still use today. Additionally, he tells us how the cooks of his times used many aromatic flavors, including a few you will know such as bay, fennel and parsley. Moving on, there are a couple of books from the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of food served to the rich and powerful of those days. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. These new spices and herbs was responsible for an explosion in books on cookery, most of which are kept safe in private cookery archives. During the next few hundred years, the wealthy families of Europe strove to lay on the best banquets, and because of this cooks and their recipes increased in prestige. Even so, it was during the 19th century that cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing popular recipes of the day. By the advent of the 1900s, recipe publications are starting to become popular due to higher levels of literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Beef Barley Soup [3 Hours] recipe.
