Ingredients
4 lb flat cut brisket of beef
2 cloves garlic, minced
1 1/2 tsp pepper
2 lb onions, halved & sliced
1/2 cup drained, dried, marinated tomatoes,, chopped
1 cup dry red wine
2 tbsp balsamic vinegar
2 lb red potatoes, scrubbed, unpeeled, c, ut 1 1/2 sq.
1 lb carrots, peeled, cut 1/2
1/2 lb celery, cut 1/2 diagonally
2 tbsp butter
1/2 tsp dried thyme leaves, crumbled
Directions
1. Preheat oven to 350 deg f. Line large shallow pan with foil,
extending over sides by at least four inches.
2. With hands, rub brisket with garlic, 1 tsp salt, and 1/2 tsp
pepper. Spread half the onions in the bottom of the roasting pan.
Sprinkle with dried tomatoes. Mix wine and vinegar together and pour
into pan. Top with beef, fat side up. Cover with remaining onions.
Crimp foil loosely around but not over the beef.
3. Cover pan with more foil, crimping tightly over the edges, (or
use a roasting pan with a lid). Bake for four hours.
4. Meanwhile in a large bowl, combine remaining vegetables, butter,
thyme and remaining salt and pepper. Spread vegetables evenly in a
jelly roll pan. Cover with foil and crimp to seal on edges. After two
hours of roasting beef, add vegetable dish to oven. After an hour,
uncover vegetables and cook for the remaining hour. Stir the
vegetables once or twice during the last hour.
5. When beef is done cooking, scrape onions off the top and carefully
transfer the meat to a cutting board. Cover with foil to keep warm.
6. Make gravy: With slotted spoon, remove 1 cup onions and tomatoes
from pan. Remove 1/2 cup liquid. In a food processor, combine the
remaining juices and vegetables and blend until smooth. Pour into a
sauce pan, add reserved juices and vegetables and black pepper to
taste. Over low heat, keep hot.
7. Cut brisket diagonally into 3/8 inch thick slices. Use a spatula
to transfer the meat to a serving platter. Spoon vegetables beside
roast. Pour gravy into a gravy boat and serve with meat and
vegetables.
8. Makes about 8 servings of meat and vegetables, and
4 cups of gravy.
Servings: 8 servings
Pot Roast With Vegetables Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
It is quite possible to track the history of recipes back into ancient history, in fact as far as early Egypt, and maybe further still. In practice though, sadly, these ancient recipes were just primitive pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts are a few clay tablets in ancient Sumerian 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 tried it feel wonderful and blissful. During Roman times 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and afters, something we still use today. This early Roman chef informs us how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new culinary innovations caused a surge in manuscripts on cookery, many of which are now in private cookery archives. During the succeeding few centuries, the rich families of the West strove to lay on the most extravagent meals, and because of this the best cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and publishing recipes of the day. By the time we get to the twentieth century, cooking publications were starting to become popular mostly as a result of higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Pot Roast With Vegetables recipe.
