1/2 cup flour
2 tsp salt
1/4 tsp pepper
1 1/2 lb beef chuck, cubed
3 tbsp oil
2 cup onions, sliced
2 cl garlic, minced
1 bay leaf
2 tbsp tomato paste
2 tbsp brown sugar
2 tbsp chopped parsley
1 can beef broth
2 cup beer
Directions
Preheat oven to 325.
Mix flour, salt, and pepper. Dredge meat in mixture. Heat oil in
Dutch oven; brown meat. Add remaining ingredients. Simmer. Cover and
bake in oven 2 hours.
Servings: 1 servings
Beef Braised In Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beer; Beverages; Dutch Oven
The History of Recipes
Recipes as an idea can be found back into ancient history, in fact as far back as pharonic Egypt, and possibly even further than that. In practice though, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which show 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 `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman chefs were skilled in the use of many different spices, including some that we all recognise like bay, rue and asafoetida. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including rosemary and coriander. The introduction of these new foods and spices caused a torrent in manuscripts on cookery, the majority of which still exist in private collections. During the succeeding few hundred years, the powerful and wealthy strove to serve up the most exotic banquets, and because of this the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes to help cooks of their time. By the arrival of the 1900s, cookbooks are greatly in demand mostly due to higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Beef Braised In Beer recipe.
