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
Written cooking instructions as a concept can be tracked back into the distant past, in truth as far back into history as the early Egyptians, and maybe even further. Interesting though that is, in the main part, these ancient recipes were just primitive pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius also informs us how the early Romans used many aromatic flavours, including a few that will be familiar to modern cooks such as bay, fennel and dill. Moving our culinary historical trip onwards, there are a couple of interesting cookery books dating from the 1300s - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of meals prepared for the upper classes of the period. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from the East, including spices such as coriander, parsley, and basil. These new foods and tastes caused a torrent in manuscripts on cookery, some of which are now in academic collections. When we get to the 20th century, recipe books are increasing in popularity mostly due to increased literacy, increased leisure time and a general increase in wealth. The TV revolution brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pot Roast~ Two Night Dinner recipe.
