Ingredients
3 1/2 lb beef brisket, whole, trimmed
5 each whole cloves garlic, peeled
3 each bay leaves
12 each whole peppercorns
1/4 tsp salt
28 oz beef broth
1/2 each fresh lemon, peeled
5 cup water
3 each large carrots
3 each baking potatoes, quartered
2 each leeks, white & yellow parts
2 each bulbs of kohlrabi, peeled *
1 each bulb fennel, quartered
1 each cabbage head, cut 10 pieces
Directions
* PEEL AND CUT INTO SEVERAL PIECES * *
Servings: 10 servings
New England Boiled Brisket Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner; Meat
The History of Recipes
Food historians have proved the existence of recipes way back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, these, early records were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to historians are some 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 having made those who drank it feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by the Romans. He tells us how the roman meals were divided into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the Roman cooks used a good variety of herbs and spices, including a few that will be familiar to modern chefs such as bay, rue and parsley. As our culinary historical trip moves to more modern times there were two interesting cookery books published in the 14th Century ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that appears on menues today, but rather accounts of the types of food prepared by the cooks of the rich and powerful of that period. In the 15th century, knights returning from the crusades brought back many new foods and spices from Arab countries, including parsley and basil. These new culinary innovations led to an explosion in cookery books, some of which still exist in private libraries. The introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this New England Boiled Brisket Dinner recipe.
