1 1/2 lb chuck roast, boneless
16 oz cn tomatoes
1 tsp sugar
1 tsp salt
1 bay leaf
1 bouillon cube
1/4 tsp thyme, dried
1/4 tsp pepper
4 medium carrots
16 oz cn sweet peas
Directions
Trim all the fat from the meat and cut into bite size cubes. Peel and
cut carrots into fourths. In a large skillet quickly brown the meat
using trimmed fat for oil. Stir in the tomatoes breaking them up with
the spoon. Add the seasonings and carrots. Cover and simmer for 1 1/2
hours. Stir in the peas and heat through. Serve over noodles or rice.
Servings: 4 servings
Beef Jardiniere Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
We are able to track the history of meal recipes way back into the distant past, certainly as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are a few stone tablets in Sumerian which recount 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 blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a few documents describing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman chefs made use of many herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. As we move on, there are a couple of interesting recipe books which were published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that is served today, but rather descriptions of the types of food prepared for the rich people of the period. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new foods and tastes created a surge in books on cooking, the majority of which still exist in academic collections. During the following few hundred years, the powerful families of the West competed with each other to lay on the most extravagent meals, and as a result cooks and their collection of recipes were highly sought after. However, it was during the 1800s the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe books are in high demand, mostly as a result of increased literacy, people having more free time and being a little richer. The arrival of television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Beef Jardiniere recipe.
