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
We can trace the history of written recipes back into the far past, in truth as far back into history as the ancient Egyptians, and maybe even further. In practice though, sadly, these ancient recipes were just very simple pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius created a number of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example thyme, fennel and dill. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including coriander, parsley, and basil. The introduction of these new tastes prompted an explosion in recipe publications, the majority of which are now in private collections. Over the next few centuries, the families of Europe competed with each other to lay on the best banquets, and as a consequence, the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing the recipes of their peers. The introduction of television gave us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Boiled Beef Russian Syle _vryonoye Miaso P Ru recipe.
