Ingredients
3 lb silverside
2 onions, peeled
4 cloves
1 lb carrots, peeled, chopped
4 tbsp cider vinegar (not malt)
1 bay leaf
2 parlsey stalks
1 celery leaf
1/2 cup water
Directions
Pre-heat an oven and stove-proof dish or pot on top of the stove.
Cook the joint on all sides for two or three minutes to seal it.
Remove, cut the onions in half, stick each half with a clove and
place in the pot. Tie the bay leaf, parsley stalks and celery leaf
together and put into the pot with the carrots. Pour in the vinegar,
add the water and put the meat on top. Cover and cook slowly in a low
oven, gas mark 2, 300F, 150C for two and a half hours. Take the meat
out and put it into a warm serving dish, cover with foil and stand
for five minutes. discard the herbs and cloves. Serve the carrots
with meat and puree the onions with the juices for a slightly spicy
sauce.
Servings: 4 servings
Pot-Roasted Silverside Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
We are able to read the history of meal recipes far back into ancient history, in fact as far back into history as the Egyptians, and quite possibly further than that. In practice though, generally, these ancient cook books were just very basic hieroglyphic recipes for food preparation.
Later on, in The time of the romans around 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius describes how the cooks of Roman times made use of many spices, including some familiar names for example bay, mint and asafoetida. For the decades that followed, the powerful and wealthy houses strove to offer the most extravagent meals, and as a result chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes of the day. By the time we get to the 20th century, cook books are greatly in demand as a result of increased literacy, more spare time and disposable income. |
We hope you enjoy this Pot Roasted Silverside recipe.
