4 lb beef brisket
4 medium onions, sliced
4 whole carrots, 2 slice
2 bay leaves
6 cl garlic, crushed
2 tsp salt
1/4 tsp fresh ground pepper water approxima, tely
Directions
This brisket is better if prepared a day ahead and refrigerated over
night; so that the congealed fat can easily be removed.The brisket
and strained juices should be reheated together... Preheat the oven
to 375 deg.Place the brisket together with the onions carrots,bay
leaves,garlic,salt and pepper,in heavy duty Dutch Oven or heavy
roasting pan with a tightly fitting cover.Add enough water to just
cover the meat.Cover tightly and cook in preheated oven for 2 1/2 to
3 hours,until the brisket is fork tender.Remove the brisket to a
platter.Strain the pan juices and discard the carrots and onions,or
save,and serve as a vegetable side dish.Reheat the pan juices in a
saucepan. Slice the brisket and serve the pan juices in a gravy
boat.Serve with kasha Varnishkes,or mashed potatoes.The left over
brisket makes wonderful sandwichs.
Servings: 10 servings
Brisket In Natural Gravy Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Gravies; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into antiquity, certainly as far back as early Egypt, and potentially, even further back. However, sadly, these old recipes were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe found, according to food historians 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 making anyone who tried it feel exhilarated. During the time of the Roman Empire a roman called Apicius wrote a few documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into starters, main course and desserts, something we still use today. Aspicius tells us how the ancient cooks used a wide range of aromatic flavours, including a few that are still present in modern kitchens like basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we find some interesting books which appeared in the 14th Century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food on the menues of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including parsley, basil and rosemary. These new culinary innovations was responsible for a torrent in books on cooking, most of which are now in academic collections. By the arrival of the 20th century, cook books were greatly in demand mostly as a result of more people being able to read, people having more leisure time and disposable income. The introduction of television gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Brisket In Natural Gravy recipe.
