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 written recipes far back into distant history, in truth as far as the Egyptians, and quite possibly further than that. However, sadly, these old cookbooks were just very basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which show 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 drank it feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Additionally, he tells us how the ancient chefs were skilled in the use of many different herbs and spices, including some that we all recognise like bay, rue and dill. Later, we find two interesting cookery books from the fourteenth century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is popular today, but instead descriptions of the types of food on the menues of the upper classes of the time. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like rosemary and coriander. These new herbs and spices caused an eruption in manuscripts on cooking, many of which are kept safe in academic collections. By the time we get to the 20th century, cookbooks are increasing in popularity due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Braised Sunday Pot Roast recipe.
