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
Academics have proved the existance of recipes back into history, at least as far as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these old cookbooks were just very simple hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in the Sumerian language which recount the baking 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 and blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of Roman times were skilled in the use of a wide range of spices, including a few you will know for example bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new culinary ideas prompted an explosion in recipe manuscripts, the majority of which are kept safe in private collections. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Beef Salad Vinaigrette recipe.
