YIELD 6 SERVINGS
2 lb beef sirloin, cut into serving pieces
2 each tb lemon juice
1/2 tsp black peppercorns, cracked
3 each garlic cloves, minced
1/2 tsp salt or to taste
2 each tb olive oil
1 medium onion, chopped
1 medium tomato, chopped
1 each tb tomato paste
2 cup water
1 each bay leaf
1/2 cup green olives, drained
1/2 cup sweet red pepper, sliced 2 chili pepper; o
1 marinate beef in a mixture of lemon, juice,
Directions
peppercorns, salt and garlic for 2 hours in the refrigerator. In a
deep non-stick pan over medium high heat, fry beef pieces in 1
tablespoon olive oil until browned. Set aside. In the same pan over
medium heat, saute onion in 1 tbsp. olive oil for 1 minute. Add beef
pieces, tomato, tomato paste, water, sugar, bay leaf and a little
salt. Cover pan, bring to a boil, then simmer over medium low heat
for 1 hour or more until meat is tender. Stir occasionally. Add a
little water if more sauce is preferred. Add green olives. Correct
seasoning to taste. Turn of heat. Add sweet red pepper slices last
and cover for 1-2 minutes. Serve warm with steamed rice. Tip: You may
use a dash of hot dried chili peppers in place of the fresh chili.
Add more if you wan an extra hot dish. Serves 4-6.
Servings: 4 servings
Beef Caldereta (Beef Stewed In Tomato Sauce) Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Sauce; Soup
The History of Recipes
It is possible to read the history of `recipes` way back into distant history, at least as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, these, ancient recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to experts in ancient history is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents describing recipes prepared by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius recounts how the early Romans used a wide range of spices and herbs, including many that are still in use today like bay, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas prompted a surge in manuscripts on cooking, most of which still exist in private collections. For the decades that followed, the upper-class families of the West competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipes increased in prestige. However, it wasn`t until the 1800s that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and recording recipes to help cooks of their time. By the time we get to the 1900s, cookery publications were in great demand, mostly due to more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Beef Caldereta (Beef Stewed In Tomato Sauce) recipe.
