1 no ingredients
Directions
3 TB unsalted butter
1 1/2 c chopped onion
1 c carrots -- chopped
1/4 c vegetable oil
5 lb beef roast -- (chuck, rump
: or bottom round) covered
: with a layer of fat and tied
2 cloves garlic -- each cut
: into slivers
2 tomatoes -- chopped
: Bouquet garni parsley --
: leeks, bay leaf,
: celery stalk, sprig thyme
: or
1 ts dried thyme
: Salt and pepper
Preheat the oven to 350 degrees. In a casserole large enough to hold
the meat, heat the butter. When foaming subsides add the onions and
carrots and saute for about 10 minutes or until they take on some
color. With a slotted spoon remove them and reserve for later.
Add the oil to the casserole and heat over high heat. Add the beef and
brown the meat on all sides; this should take 15 minutes to get a deep
golden color. Return the vegetables to the casserole, stuffing them
underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the
casserole until you hear it sizzle, drape the meat loosely with
aluminum foil, cover the casserole tightly and place it in the lower
third of the oven.
Cook for 1 hour, turn the meat over, lower the heat to 325 and
continue to cook until the beef is tender, another 1 1/2 to 2 hours.
Remove the meat to a platter. Strain cooking juices into a saucepan,
pressing down hard on the vegetables to extract their liquid. Let
liquid settle for a minute, then skim off surface fat. Heat the
liquid and reduce slightly; adjust seasoning. Slice the roast and
spoon the gravy over the top. Serve with braised carrots and boiled
parslied potatoes (make extra for cold potato salad and beef salad
next day).
Yield: 8 servings
Recipe By :
From: Gerald Edgerton
Servings: 1 servings
Braised Sunday Pot Roast Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
We can follow the history of `recipes` far back into the far past, in fact as far into history as ancient Egypt, and maybe further still. Interesting though that is, sadly, these ancient cookbooks were just very basic pictorial instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to food historians are a few stone tablets in ancient 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 having made anyone who tried it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius tells us how the ancient chefs were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as thyme, mint and dill. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including parsley, basil and rosemary. These new foods and tastes caused an explosion in cookery books, some of which are kept safe in private libraries. For the centuries that followed, the families of Europe strove to serve up the most exotic meals, and because of this the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing popular recipes of the day. By the time we get to the 20th century, cookbooks were greatly in demand mostly due to higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Braised Sunday Pot Roast recipe.
