Ingredients
4 lb corned beef brisket
12 oz bottle of beer
1 small onion, peeled
1 bay leaf
1/2 tsp whole cloves
4 black peppercorns
2 stalks celery with leaves
8 potatoes, peeled and halved
8 large carrots, peeled and halved
1 medium head green cabbage,
1 quartered
Directions
1. Place the brisket in a deep kettle and add cold water to just
cover. 2. Add the beer, onion, bay leaf, cloves, peppercorns and
celery. Cover and bring to a boil. Immediately reduce the head and
let simmer about 4 hours (about 3/4 to 1 hour per pound of meat)
until tender. 3. About 30 minutes before the meat is done, remove and
discard the onion and celery. Skim the excess fat from the liquid.
Add the potatoes and carrots; simmer 15 minutes. 4. Add the cabbage
quarters and simmer an additional 15 minutes, or until the vegetables
are done to the desired tenderness. Note: Additional water can
replace the beer in this recipe.
Servings: 8 servings
Classic Corned Beef Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner; Meat
The History of Recipes
It is possible to trace the history of `recipes` far back into distant history, at least as far into history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some 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 having made anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, a very modern way of dining. He also tells us how the chefs of Roman times made use of many spices and herbs, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Later, we find some recipe books from the 14th Century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that we all know today, but rather accounts of the types of meals on the tables of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in publications on food, most of which still exist in private cookery archives. During the following few hundred years, the powerful and wealthy competed to offer the best banquets, and because of this cooks and their collection of recipes were greatly in demand. However, it was during the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cookbooks are in great demand, due to higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Classic Corned Beef Dinner recipe.
