4 lb boneless beef brisket
3 medium onions, cut in eighths
21 oz condensed beef bouillon, undiluted
2 can water
2 bay leaves
1/4 tsp pepper
4 medium carrots, peeled and cut in 2 chunk
4 medium potatoes, peeled and cut in quarter
1 salt
1 parsley, minced
HORSERADISH SAUCE
1/4 cup white horseradish
1/4 cup mayonnaise
Directions
In a Dutch oven, brown meat on all sides, fat side first; remove
meat. Add onions to drippings and saute until tender. Add bouillon,
water, bay leaves, pepper and meat. Bring to a boil; cover and simmer
1 1/2 hours. Remove meat to a cutting board. With a sharp,
long-bladed knife, slice across grain into 1/4" slices.
Lift fat from broth. Add meat to broth and bring to a boil. Reduce
heat and simmer 30 minutes or until meat is almost tender. Add
carrots and potatoes. Cover and cook over medium-low heat about 30
minutes or until meat and vegetables are tender. Add salt. Discard
bay leaf. Arrange meat and vegetables on a warm serving platter and
spoon on some broth. Sprinkle with parsley. Mix horseradish and
mayonnaise together and serve with meat.
Servings: 8 servings
Boiled Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Dutch Oven; Meat
The History of Recipes
We are able to track the history of `recipes` way back into distant history, in fact as far as early Egypt, and maybe even further. In practice though, these, early cook books were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language 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 making drinkers feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also recounts how the early Romans made use of a wide range of spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices such as basil and rosemary. The introduction of these new tastes prompted a torrent in recipe manuscripts, some of which are now in private cookery archives. During the next few centuries, the upper-class families of Wesstern Europe strove to lay on the most extravagent meals, and consequentially chefs and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications were starting to become popular mostly as a result of better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Boiled Beef recipe.
