Biography roast beef
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Cookbook:Roast Beef
| Roast Beef | |
|---|---|
| Category | Meat recipes |
| Servings | 4 |
| Time | 90 minutes |
| Difficulty | |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Meat recipes | Cuisine of the United Kingdom
Roast beef, or a roast dinner, is a traditional and classic meal across Britain, the Commonwealth, and Ireland, with the focus on some form of roasted meat, vegetables, gravy, and Yorkshire puddings. Roast dinners are traditionally served on Sunday, but can also be eaten throughout the week. The precise recipe of a roast dinner will vary considerably from person to person, so below is a broad overview of common elements that can be adapted and made your own. As a roast dinner is a combination of a number of elements, below links to already established recipes to be combined into the roast dinner itself. Enjoy!
History
[edit | edit source]Roast Beef has been a staple of many countries diets for centuries, as noted
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A Brief History of Eating Beef
There’s an amazing amount of history (not to mention effort and skill) in the beef on your plate!
Since prehistoric man hunted wild oxen (aurochs) for food, beef has been desired throughout the world. Domestic cattle are descended from these huge beasts with long curving horns, which once wandered European forests.
The sharing of meat after the hunt may have been the first stirrings of social order. Meat, especially beef, was regarded as the food of heroes. The Norman Conquest in led to a steady rise in England’s cattle population, due to the Normans’ fondness for beef.
By the Middle Ages, eating meat (and fat), particularly beef, signified affluence. Conspicuous consumption was the order of the day for the wealthy nobility, with feasts designed to display the host’s wealth and ställning eller tillstånd. In England, beef was the most popular type of meat. The first English cookbook- ‘Forme of Cury’ in the 12th century used beef in the recipes more often than other
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Sam Pepys wrote in his diary in &#;This day I had a Chine of beefe sent home, which I bespoke to send and did send it, as a present to my Uncle Wight&#;.What a gift for an Englishman! A chine &#; a huge piece of cow consisting of the backbone and the loin meat each side, roasted to perfection, and the envy of visitors to England such as the Swede Pehr Kalm () who disguised his jealousy with scorn:
&#;Roast meat is the Englishman's delice and principal dish. .. The English men understand almost better than any other people the art of properly roasting a joint, which also is not to be wondered at; because the art of cooking as practiced by most Englishmen does not extend much beyond roast beef and plum pudding.&#;
You cant get more English than roast beef. Unless you have chicken tikka that is. Anyway, beef isn&#;t roasted anymore. Baked in ovens, yes, but not roasted on a spit in front of an open fire, turned all the while by little boys or ingenious mech