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
It is possible to read the history of written recipes far back into the far past, in fact as far back into recorded history as the Egyptians, and potentially, even further back. However, mostly, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals were split into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Additionally, he recounts how the ancient chefs made use of a wide range of herbs, including some familiar names like basil, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, such as coriander, parsley, basil and rosemary. These new herbs and spices caused a torrent in books on cookery, many of which are kept safe in private libraries. During the following few hundred years, the rich and powerful families of Europe competed to serve up the most extravagent banquests, and because of this cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications are highly popular as a result of higher levels of literacy, people having more free time and disposable income. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Pot Roast~ Two Night Dinner recipe.
