Ingredients
2 lb sirloin tri-tip
1 salt and pepper, as desired
2 tbsp oil
1 medium onion, peeled and quartered
1 carrot, cut up
1 celery stalk, chopped
2 tbsp flour
1 cup red wine
3 cup chicken broth
1 tsp thyme
Directions
PAT THE MEAT DRY, SPRINKLE with salt and pepper. Heat the oil in a
large flame-proof casserole, add the meat and brown on both sides
over high heat. Remove the meat from the pot, reduce heat to medium
and add onions, carrots and celery and cook, stirring, for five
minutes. Stir in the flour, then add the wine and broth. Replace the
meat in the casserole, add the thyme, cover and cook over low heat
until meat is tender, about one hour. When the meat is tender, remove
it from the pot and strain the sauce. Discard vegetables. Slice the
meat and arrange on a platter. Serve the sauce separately.
Servings: 8 servings
Pot Roast Tri-Tip Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is possible to read the history of meal recipes back into distant history, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts is a collection of tablets in Sumerian 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 drinkers feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the ancient cooks were skilled in the use of many different spices and herbs, including some familiar names for example basil, mint and asafoetida. Moving on, there were a couple of interesting cookery books published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that is popular today, but instead descriptions of the types of meals enjoyed by the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cooking, including coriander, parsley, and basil. The introduction of these new culinary ideas prompted an explosion in books on cookery, many of which are now in academic collections. During the following few centuries, the rich and powerful families of the West tried to serve the most extravagent banquests, and as a consequence, the best cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and writing down the recipes of their peers. By the advent of the 1900s, cookery books were increasing in popularity as a result of more people being able to read, more leisure time and disposable income. The revolution that is television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Pot Roast Tri Tip recipe.
