4 lb beef short ribs well trimmed
3/4 cup white vinegar
1 1/2 cup water
3 tbsp light soy sauce
6 garlic cloves, peeled
2 shallots, chopped
1 tsp coarsely ground black pepper
1/2 tsp salt
2 bay leaves
2 tbsp vegetable oil
2 bunch fresh spinach, blanched
Directions
HAVE YOUR BUTCHER CROSS-CUT the rib bones into 1-inch long sections.
Trim off and discard fat; cut meat into approximately 1-inch cubes
leaving the bones attached. Place beef into a saucepan with vinegar,
water, soy sauce, garlic, shallots, black pepper, salt and bay
leaves; bring to a boil. Lower heat and simmer, covered, for 40
minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower
heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef until
evenly seared. Pour sauce over beef.
Servings: 6 servings
Beef Short Ribs Adobo With Spinach Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Spinach; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into distant history, at least as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old records were just very basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are some tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. During Roman times 25BC a roman called Apicius assembled a number of documents describing recipes prepared by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Additionally, he informs us how the ancient Romans made use of a wide range of aromatic flavors, including some that we all recognise like basil, fennel and dill. During the succeeding few centuries, the upper-class families of the West competed with each other to serve up the best banquets, and consequentially the best cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery publications were in great demand, due to better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this Beef Short Ribs Adobo With Spinach recipe.
