2 lb steak bite siz pieces
1/2 large onion finely chopped
10 sprigs parsley chopped
1 tsp salt
1/4 tsp black pepper
2 tsp paprika
1 tsp cumin
1 tbsp vinegar
1 tbsp olive oil.
4 tbsp tomato paste
1 tsp salt
2 tbsp olive oil
1/2 tsp tobasco sauce (more if desir
4 tbsp vinegar
2 tbsp water
Directions
BROCHETTES---------------------------------------- Mix well all
ingredients in a large mixing bowl. Refrigerate at least 8 hrs. or
overnight, if possible. Whenready to cook, spear 5 or 6 pieces of
meat on each skewer. Broil meat over a cahrcoal fire until done to
your liking. Serve with large chunds of French Bread. Hot Sauce:
Blend tomato paste and olive oil in bowl. Mix thoroughly. Add
vinegar, salt, tabasco and water. Mix well. Add more tabasco for
hotter taste. Regrigerate until ready to use. The best brochettes I
have ever had was at a little brochette stand in Kenitra, Morocco.
Nothing will ever compare to them, but these come close. Carolyn in
Asheville
Servings: 4 servings
Beef Brochettes Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into the far past, in fact as far back into history as pharonic Egypt, and possibly even further than that. However, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to experts in ancient history are some ancient tablets in ancient Sumerian which show the making 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 and blissful. During Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius describes how the Roman cooks made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Closer to modern times, we find a couple of cookery books dating from the fourteenth century ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that is popular today, but rather accounts of the types of meals prepared for the rich people of the period. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including basil and coriander. These new culinary innovations caused an eruption in recipe manuscripts, many of which still exist in private cookery archives. By the arrival of the 1900s, cook books were highly popular due to increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Beef Brochettes recipe.
