Ingredients
2 lb rib steak
1 1/2 lb onions
1/2 lb mushrooms
1 seasoned flour
10 fl guinness or other stout
10 fl stock or water
1 pinch of nutmeg
1 salt and pepper
1 fat for frying
Directions
Cut meat into fairly large chunks and roll in seasoned flour. Brown
in hot fat and remove from pot. Chop onions roughly and fry gently
for 2-3 minutes. Return meat to pot. Add all other ingredients.
Bring to the boil, reduce heat and simmer gently for 2 hours or until
meat is tender.
Servings: 4 servings
Porter Beef (Irish) Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite possible to prove the history of recipes way back into history, certainly as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, mostly, these ancient recipes were just basic pictorial recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to experts is a collection of clay tablets in Sumerian describing 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 people feel wonderful and blissful. During Roman times 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by wealthy Romans. He recounts how the meals were split into starters, main course and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient cooks were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens for example thyme, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cooking, such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in books on cooking, some of which are now in private collections. During the succeeding few centuries, the upper-class families of the West competed with each other to serve the most extravagent banquests, and as a consequence, cooks and their recipes became highly prized. Even so, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and recording the recipes of their peers. By the time we get to the twentieth century, cookery publications are in high demand, as a result of more people being able to read, more spare time and disposable income. |
We hope you enjoy this Porter Beef (Irish) recipe.
