3 lb boneless chuck roast
1 tbsp vegetable oil
1 tbsp dried whole basil, crushed
1 small onion, ringed
1/2 tsp garlic powder
1/2 tsp pepper
1 cup hot water
Directions
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle
roast with basil, garlic powder, and pepper; top with onion. Add hot
water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or
until tender. Remove from pan drippings to serve. From "The
Progressive Farmer" January 1992. Submitted by Mrs. O. D. Rogers,
Springville, TN
Servings: 6 servings
Basil Beef Roast Recipe brought to you by Recipe Ideas
Categories: Beef; Dutch Oven; Meat
The History of Recipes
It is actually possible to track the history of recipes way back into distant history, certainly as far back into history as early Egypt, and maybe even further. In practice though, generally, these early cook books were just primitive hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius describes how the early Romans used many spices and herbs, including a few that will be familiar to modern cooks like bay, fennel and parsley. Moving on, we have some interesting books from the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that appears on menues today, but instead accounts of the types of meals on the menues of the rich and powerful of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices like basil and coriander. These new spices and herbs caused an eruption in recipe books, some of which are kept safe in private cookery archives. During the next few hundred years, the rich families of Europe strove to offer the best banquets, and because of this the best chefs and their recipe collections were much in demand. Even so, it wasn`t until the 19th century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, recipe books were greatly in demand due to higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Basil Beef Roast recipe.
