1 lb beef marrow bones
2 qt water
1 each onion cubed 1/2
1 each carrot sliced
2 each celery ribs w/leaves sliced
1 each turnip peeled cubed 1/2
8 each black peppercorns whole*
2 each bay leaves*
4 tbsp parsley fresh & chopped*
4 tbsp dill fresh & chopped*
3 lb beef rump raost boneless
1 1/2 tsp salt
2 each garlic cloves chopped
Directions
Take all of the ingredients marked with the { * } and place them into
a small cloth bag. Tie the bag closed. Put water, marrow bones,, the
bag of spices, the vegetables, & salt into a large pot. Bring to a
boil over high heat, skim the foam off as it occurs. Cook for 10
minutes at a boil, add the beef roast, boil for 3 minutes, reduce
heat to low, cover, and simmer for 3 1/2 hours. Be sure to skim
occassionaly. Remove from heat, remove the roast from the pot, slice
for serving. * NOTE: This is excellent with a honey-onion sauce.
Servings: 6 servings
Boiled Beef Russian-Syle
Categories: Beef; Meat; Russian
The History of Recipes
Historians have found proof that recipes existed far back into the distant past, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Having said that, these, old cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to historians are a few clay tablets in the Sumerian language describing 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 people feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and dessert, a very modern way of dining. Aspicius also recounts how the cooks of Roman times made use of many different spices, including a few that will be familiar to modern cooks like basil, rue and dill. Closer to modern times, there were some books which date from the fourteenth century : one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that we all know today, but rather descriptions of the types of meals on the menues of the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including basil and rosemary. These new culinary innovations led to a surge in manuscripts on food, the majority of which still exist in academic collections. During the succeeding few hundred years, the upper classes strove to serve up the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookery books are greatly in demand mostly due to more people being able to read, people having increased free time and having more money. Like it or not, the introduction of television gave us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Boiled Beef Russian Syle _vryonoye Miaso P Ru recipe.
