2 cup pot roast, cold, julienned
3 tbsp red wine vinegar
1/2 tsp salt
1 dash pepper
2 tsp dijon mustard
1/2 cup olive oil
3 tbsp parsley, finely chopped
2 tbsp capers, drained and coursely choppe, d
1 garlic clove, minced
2 red onions sliced
2 tomatoes, peeled and sliced
1/2 cup sweet gherkins
2 eggs, hard boiled, sliced
Directions
1) Trim pot roast of all fat and gristle; Julieene pieces should be
1/4 x 2" long. 2) In a small mixing bowl, combine the vinegar, salt,
pepper, and mustard. Whisk in the oil until mixture is emulsified or
well blended. It will separate after standing. Add the capers,
garlic, and half the parsley. 3) Pour dressing over meat, mix
carefully. Cover and marinate 3 hours or more. Serve on shallow
platter garnished with tomatoes, gherkins, sliced eggs, onions, and
remaining parsley.
Servings: 4 servings
Beef Salad Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Salad; Sauce
The History of Recipes
We are able to track the history of `recipes` way back into the distant past, in truth as far into history as the Egyptians, and potentially, even further back. Having said that, these, old recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to historians are some stone tablets in the Sumerian language describing 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 drinkers feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main course and afters, a style of dining still practiced today. Additionally, he recounts how the early Romans were skilled in the use of many different herbs, including some that we all recognise such as bay, rue and asafoetida. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the East, including spices like coriander, parsley, and basil. These new culinary innovations led to an increase in cookery books, many of which still exist in private libraries. By the advent of the 20th century, recipe books are increasing in popularity due to increased literacy, people having increased leisure time and having more money. The revolution that is television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Beef Salad Vinaigrette recipe.
