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 far past, certainly as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, these, early recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are some ancient tablets in Sumerian which describe the preparation 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 and blissful. Closer to modern times, we find a couple of interesting recipe books dating from the fourteenth century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is popular today, but rather recipes for the types of food prepared for the nobility of the period. During the succeeding few hundred years, the powerful and rich competed with each other to lay on the most exotic banquets, and as a result the best cooks and their recipes increased in prestige. However, it was during the 19th century the formal cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down recipes of the day. By the arrival of the 1900s, cookbooks are in high demand, mostly due to increased literacy, more leisure time and a general increase in wealth. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Boiled Beef Russian Syle _vryonoye Miaso P Ru recipe.
