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 tracked way back into distant history, at least as far back as ancient Egypt, and quite possibly further than that. However, in the main part, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into Roman times 25BC a roman called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something we still use today. He also recounts how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like bay, rue and asafoetida. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed to serve up the most exotic meals, and as a result the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery publications were in great demand, mostly due to increased literacy, more leisure time and being a little richer. |
We hope you enjoy this Beef Braised In Beer recipe.
