Ingredients
MAIN DISH
2 lb beef shoulder, 1 1/2 thick
3 tbsp olive oil
1 1/2 cup finely chopped onion
1 1/2 cup finely chopped carrots
1 1/2 cup finely chopped celery
3 each large cloves garlic
2 each bay leaves
14 oz tomatoes, canned
1 dash salt
1 dash pepper
FOR THE FIRST NIGHT
4 each large baking potatoes
FOR THE SECOND NIGHT
1 lb tubular macaroni
Directions
TO BROWN THE MEAT, UNDER BROILER PLACE ON RACK ABOUT 7" FROM HEAT.
BROIL UNTIL WELL BROWNED ON EACH SIDE. PLACE BROWNED MEAT IN A
SHALLOW BAKING DISH. TILT BROILER PAN UNTIL JUICES RUN TO CORNER.
SPOON OFF FAT. ADD A FEW TABLESPOONS OF WATER TO PAN AND SCRAPE ANY
BROWNED BITS INTO JUICE. POUR MIXTURE OVER MEAT. IN A LARGE SKILLET,
HEAT OLIVE OIL AND SAUTE ONIONS, CARROTS, AND CELERY TOGETHER UNTIL
TENDER, ABOUT 10 MINUTES. ADD GARLIC AND SAUTE 1 MINUTE MORE. LIFT
MEAT AND TUCK A BAY LEAF AND HALF THE VEGETABLES UNDERNEATH. PLACE
THE OTHER VEGETABLES AND BAY LEAF ON TOP AND AROUND SIDES OF MEAT.
POUR CHOPPED TOMATOES OVER AND AROUND MEAT. COVER SNUGLY WITH FOIL
AND PLACE IN PREHEATED 350 DEG F OVEN FOR 2 HOURS, OR UNTIL MEAT IS
VERY TENDER. CHECK WITH A FORK AFTER 1 1/2 HOURS. WHEN MET IS TENDER,
SCRAPE OFF VEGETABLES FROM MEAT AND PLACE MEAT ON PLATTER. POUR ALL
JUICES INTO A LARGE BOWL. ALLOW FAT TO SURFACE, THEN SKIM OFF.
(FREEZE MEAT AND JUICES AT THIS POINT IF YOU WISH TO SERVE AT A LATER
DATE. THAW TO COLD ROOM TEMPERATURE TO CONTINUE.) IN A BLENDER, PUREE
HALF THE VEGETABLES AND JUICES. MIX PUREE WITH REMAINING VEGETABLES.
FOR THE FIRST NIGHT, SLICE ABOUT 2/3 RD'S TO 3/4 S OF THE MEAT 1/4"
THICK. REHEAT ALONG WITH HALF THE SAUCE, IN THE OVEN, MICROWAVE OR ON
TOP THE STOVE. SERVE MEAT, ON SIDE THE SIDE OF A BAKED POTATO, WITH
SAUCE ON TOP. SERVE WITH LARGE PORTION OF GREEN VEGETABLES. FOR THE
SECOND NIGHT, CUT REMAINING MEAT INTO 1/4" CUBES. SIMMER FOR 20
MINUTES WITH REMAINING SAUCE. ADD A LITTLE TOMATO PUREE IF DESIRED.
RESEASON WITH RED PEPPER FLAKES. SERVE ON MACARONI COOKED ACCORDING
TO PACKAGE DIRECTIONS.
Servings: 8 servings
Pot Roast~ Two Night Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner; Meat
The History of Recipes
We can read the history of `recipes` far back into the distant past, at least as far back into history as the ancient Egyptians, and maybe further still. However, sadly, these ancient recipes were just very simple pictorial instructions for food preparation.
In fact, the oldest recipe discovered so far, according to food historians are some ancient tablets in ancient 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 people feel exhilarated and blissful. Later on, there were some recipe books which date from the 14th Century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that appears on menues today, but instead recipes for the types of food prepared by the cooks of the rich people of the period. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from Arab cuisine, including coriander, basil and rosemary. These new foods and spices was responsible for an eruption in publications on food, some of which are now in private libraries. For the next few years, the upper classes competed with each other to offer the most exotic meals, and because of this the best cooks and their recipes were at a premium. Nevertheless, it was during the 19th century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cookery books are in great demand, mostly due to higher levels of literacy, people having more spare time and having more money to spend. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Pot Roast~ Two Night Dinner recipe.
