Meat Recipe

History of the Recipe:

The art of cooking meat has been practiced for thousands of years, and it has evolved significantly over time. From ancient civilizations to modern times, people have discovered various techniques to transform tough and undesirable cuts of meat into tender and palatable dishes.

One technique that has stood the test of time is simmering. The concept of simmering meat slowly in liquid dates back centuries and has been a part of many traditional cooking methods around the world. Simmering involves cooking meat over low heat for an extended period, allowing the meat to become tender and absorb the flavors of the surrounding ingredients.

Another method that has been used to tenderize meat is marinating. Marinating involves soaking the meat in a mixture of oil, vinegar, and various spices, which not only adds flavor but also helps break down the tough fibers in the meat, resulting in a more tender and flavorful end product.

In addition to these techniques, the combination of fats and liquids, such as beef suet and butter, can help retain the natural juices and enhance the flavors of the meat. Slow cooking or simmering cheaper cuts of meat has been a time-honored tradition, as it allows the collagen in the meat to break down gradually, resulting in a more tender and flavorful final dish.

Fun Facts:

1. The practice of simmering meat has been passed down through generations, with each culture adding its own unique flavors and ingredients to create signature dishes.

2. Marinating meat not only enhances its tenderness but also imparts unique flavors. Different cultures have developed their own marinades, using ingredients such as soy sauce, citrus juices, yogurt, or wine.

3. Simmering meat not only makes it more tender but also allows the flavors of the ingredients to meld together, resulting in a rich and flavorful dish.

Now, let's dive into a delicious recipe that incorporates these techniques and creates a mouthwatering meat dish:

Simmered Beef Stew with Red Wine:

- 2 pounds chuck or pot roast, cut into cubes
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 1 onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup red wine
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste


1. In a large bowl, combine olive oil, red wine vinegar, minced garlic, and a pinch of salt. Add the cubed beef and toss to coat. Allow the meat to marinate for at least 30 minutes, or refrigerate overnight for a more intense flavor.

2. In a large stew pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.

3. Add the marinated beef to the pot and brown on all sides, sealing in the juices. Remove the beef from the pot and set it aside.

4. In the same pot, add a little more olive oil if needed and sauté the carrots, celery, and potatoes until slightly softened.

5. Return the browned beef to the pot and add the red wine, beef broth, bay leaves, dried thyme, and a pinch of salt and pepper.

6. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Allow the stew to simmer for at least 2 hours, stirring occasionally, until the meat is tender and the flavors have melded together.

7. Once the meat is tender, remove the bay leaves and adjust the seasoning with salt and pepper if needed.

8. Serve the simmered beef stew hot, garnished with fresh herbs if desired. This flavorful and tender dish pairs well with crusty bread or mashed potatoes.

Similar Recipe Dishes:

Simmered meats are a staple in many traditional cuisines around the world. Here are a few similar recipes that showcase the versatility of simmering meat:

1. Coq au Vin: A classic French dish that simmers chicken in red wine with onions, mushrooms, and bacon to create a rich and flavorful stew.

2. Beef Bourguignon: Another French classic, this dish features beef simmered in red wine with onions, carrots, and mushrooms, resulting in a melt-in-your-mouth tender meat that is full of robust flavors.

3. Osso Bucco: An Italian dish traditionally made with cross-cut veal shanks that are simmered with vegetables, white wine, and broth, creating a succulent and fall-off-the-bone meat experience.

Simmering meat is a technique that has stood the test of time and continues to be a popular method for transforming tough cuts into delicious and tender dishes. By allowing the meat to simmer slowly and absorb the flavors of the surrounding ingredients, you can create a meal that is both satisfying and full of depth. So, go ahead and embrace the art of simmering, and enjoy the mouthwatering results it brings to your meat recipes.



Viewed 4372 times.

Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls