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 feasible to prove the history of written cooking instructions far back into the far past, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these ancient cook books were just basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to academics are some clay tablets in Sumerian which describe 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 anyone who drank it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Additionally, he describes how the cooks of Roman times were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs like basil, rue and asafoetida. As we move on, there were two books from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian food that we all know today, but instead recipes for the types of meals eaten by the upper classes of those days. Later on in the 1400s, the Crusaders brought back many foods and herbs from the holy land, including parsley, basil and rosemary. These new foods and spices caused an increase in recipe publications, the majority of which are now in academic collections. For the centuries that followed, the powerful families of Wesstern Europe competed with each other to serve the most exotic meals, and consequentially the best cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, recipe books are in high demand, mostly as a result of better eduction, people having more leisure time and having more money. |
We hope you enjoy this Pot Roast With Mustard Sauce recipe.
