1 tbsp cooking oil
2 lb beef short ribs
2 medium onions, coarsely chopped
3 carrots, sliced
3 stalks celery, sliced
1 can whole tomatoes (28 oz.),
1 with liquid, chopped
2 tsp water
4 chicken bouillon cubes
1/3 cup medium pearl barley
Directions
In a large dutch oven or kettle, heat oil over medium-high. Brown
beef. Add onions, carrots, celery, tomatoes, water and bouillon;
bring to a boil. Cover and simmer for about 2 hours or until beef is
tender. Add barley; simmer another 50-60 minutes or until barley is
done. Yield: 10-12 servings. (3 1/2 qts.)
SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine,
Feb./Mar.93 POSTED BY: Jim Bodle 2/93
Servings: 12 servings
Beef & Barley Soup Recipe brought to you by Recipe Ideas
Categories: Beef; Dutch Oven; Meat; Soup
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into ancient history, at least as far back as early Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians are a few 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 making people feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and afters, something we still use today. This early Roman chef recounts how the Roman chefs made use of many aromatic flavours, including a few you will know such as thyme, fennel and dill. Closer to modern times, we have two books which date from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is familiar to us all today, but instead accounts of the types of food served to the rich people of the time. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including spices such as rosemary and coriander. The introduction of these new tastes was responsible for an increase in manuscripts on cooking, most of which are kept safe in private cookery archives. By the time we get to the twentieth century, cooking books are starting to become popular mostly due to better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Beef & Barley Soup recipe.
