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
Written recipes as a concept can be tracked far back into antiquity, in fact as far as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to experts are some stone tablets in the Sumerian language which describe 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 anyone who drank it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by the Romans. In his works, he tells us how the roman meals were split into starters, main meal and dessert, a style of dining still practiced today. This early Roman chef recounts how the ancient cooks used a good variety of herbs and spices, including some that we all recognise such as thyme, rue and parsley. Over the next few centuries, the upper-class families of Europe competed to serve up the most extravagent banquests, and as a result the best cooks and their recipes became highly prized. However, it was during the 19th century that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and writing down popular recipes of the day. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Brisket In Natural Gravy recipe.
