Ingredients
2 1/4 lb boneless beef chuck shoulder
2 tbsp olive oil
4 cup water
1 cup condensed beef broth
1 cup dry white wine
2 garlic cloves
1 1/2 tsp thyme
1/2 tsp black pepper
2 tsp cornstarch
2 1/2 tsp dijon mustard
2 tsp chopped parsley
Directions
ie roast at 2 inch intervals with heavy string. In dutch oven, rown
all sides of roast in Oil over medium-high heat. Pour off rippings.
Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a
bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat
thermometer will register 140 degrees when done. Remove oast to
serving platter, reserving liquid. Cover roast tightly with Oil and
allow to stand for 10 minutes before carving. (During stand- ng,
internal temperature will rise to 150 degrees for medium-rare.)
easure 1 cup of the poaching liquid from the roast pan. Dissolve
ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add
emainder of cup, along with mustard and Parsley. Cook and stir over
edium heat until Sauce is clear and slightly thickened, 3 to 5
inutes. Remove string from roast and carve into thin slices. Serve
ith mustard Sauce.
Note: Remainder of poaching liquid from meat can be used to make
rench Onion Soup.
Servings: 8 servings
Pot Roast With Mustard Sauce Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Sauce
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into distant history, in fact as far back into history as the Egyptians, and maybe even further. Having said that, these, early cook books were just basic pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius also recounts how the Roman chefs made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, rue and dill. Moving on, we find some books from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich people of the time. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations prompted a torrent in recipe books, many of which are kept safe in private cookery archives. During the following few centuries, the powerful and wealthy strove to serve up the best banquets, and as a consequence, chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes common in their social group. By the advent of the 1900s, cook books were greatly in demand due to more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Pot Roast With Mustard Sauce recipe.
