Chili-Beer Brisket Of Beef Over Wild Rice Ama Recipe

2 1/2 lb fresh beef brisket
1/2 cup diced onion
1 tsp salt
1 tsp pepper
1/4 tsp garlic powder
1 each bottle (12 oz) chili sauce
1 each bottle (12 oz) beer

WILD RICE AMADINE GARNISHES

2 each med. ripe tomatoes, sliced
1 parsley sprigs


Directions

Place beef brisket, fat side down, in deep roasting pan. Sprinkle
brisket with onion, salt, pepper and garlic powder. Pour chili sauce
over brisket. Cover tightly and cook in slow oven (325 degrees F.)
for 3 hours. Pour beer over brisket. Increase oven temperature to
moderate (350 degrees F.) and continue cooking, covered, 30 minutes.
Place brisket on large serving platter and surround with Wild Rice
Amadine. Garnish with sliced tomatoes and parsley. Slice brisket
very thin and serve with hot cooking liquid.

Servings: 8 servings

Categories: Beer; Chili; Meat; Rice; Vegetable

The History of Recipes It is quite possible to track the history of recipes back into distant history, at least as far back into history as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food. Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of clay 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 having made those who drank it feel `blissful`. During Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient cooks made use of many aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and dill. Closer to modern times, we have some recipe books which were published in the 1300s : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that is served today, but rather recipes for the types of meals on the menus of the upper classes of the period. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs created a torrent in publications on food, the majority of which are now in private libraries. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now.

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