4 lb rump roast, cut in cubes
1 seasoned flour
1 olive oil
1/2 cup water
1 can (8-oz) tomato sauce
4 to 6 garlic buds, minced
1/3 cup cider vinegar
1 whole cinnamon stick
8 whole cloves
8 allspice
1 cup ground walnuts
1 tbsp lemon juice
1 sliced sourdough french
1 bread, toasted
Directions
Dredge meat in seasoned flour. Shake off excess. Heat oil in large
frying pan. Brown meat well. Transfer to crockery pot. Pour water
into frying pan to loosen drippings. Add to crockery pot with tomato
sauce, garlic and vinegar. Plae cinnamon stick, cloves, and allspice
in a tea ball or cheesecloth. Add to pot.
Cover. Cook on LOW 8 to 10 hours, or until very tender. If
necessary, cook down pan juices. Add walnuts and lemon juice. Heat
to serving temperature.
Serve over buttered toast. Makes 12 servings. SOURCE: Extra Special
Crockery Pot Recipes
Servings: 12 servings
Beef In Walnut Sauce Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Nut; Sauce
The History of Recipes
We can track the history of `recipes` far back into the distant past, certainly as far back as early Egypt, and maybe further still. Interesting though that maybe, generally, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During the time of the Romans a man called Apicius created a number of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef recounts how the chefs of Roman times used many different herbs, including a few you will know for example thyme, mint and dill. Over the next few hundred years, the rich families of the West tried to serve the most exotic meals, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes common in their social group. When we get to the 20th century, cooking publications were increasing in popularity mostly as a result of increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Beef In Walnut Sauce recipe.
