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Tuesday 11 November 2014

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Roast Beef Crock Pot Recipe Biography

Source(google.com.pk)
Thumb through any New England cookbook from the last hundred years and you’ll be hard pressed to find one without an entry for savory Yankee pot roast. As essential to winter survival here as snow tires and a good pair of slippers, this classic combination of tender beef, seasoned vegetables, and rich sauce is comfort food at its best, earning it a spot on menus and dinner tables across America.
“Pot roast,” as a term for browned meat cooked with vegetables in a covered pot, began appearing in cookbooks in the late 19th century, but this method of slow cooking in liquid, known as braising, is centuries older. Tough cuts, such as beef chuck, short ribs, and brisket, lamb shanks, and pork shoulder, are braising favorites because they’re rich in marbled fat and connective tissue, which converts to gelatin over long, gentle cooking times to produce both tender meat and a silken sauce. Coming from the more heavily “worked” parts of the animal, they have more flavor, so a good braise gives you delicious meat cooked down to pull-apart perfection.

The process usually begins with searing the meat. This step doesn’t hold moisture in, as cooks once believed, but it does create wonderful flavor. In his memoir/cookbook Grandma’s Cooking (Gramercy Publishing, 1955), journalist Allan Keller reflected on boyhood memories of his Connecticut grandmother’s Yankee pot roast, noting that she began by browning the meat in a piece of suet “the size of a large coffee cup,” complimentary from the local butcher.

Once the meat is browned, pot roast is simmered in a mixture of stock and tomatoes, seasoned with sautéed onion and herbs. Then, during the final hour, the cook adds his or her choice of vegetables for the final, tantalizing hour. Onions, carrots, parsnips, turnips, celery, potatoes—any can be used. As the good bit of Yankee kitchen wisdom says, “Whatever’s on hand is what works best.” Out of the oven, the meat is fork-tender, the sauce rich and flavorful, and the leftovers (if there are any) ready for reincarnation in sandwiches, hash, pastas, and savory pies.

Whether the “Yankee” in Yankee pot roast is a nod to the dish’s American regional origins or (as some suggest) a joke about New England frugality, a good Yankee pot roast embodies the traditions of simplicity and patience rewarded. “Like any great masterpiece, a Yankee pudding, pie, or roast is not dashed off in a trice,” Keller warned. “But when the lid is lifted and the aromas drift through the kitchen, it is like the spring that follows a hard, cold winter.” We couldn’t agree more.

As the Spanish explorers arrived in the new world, they found the indigenous people of the Caribbean preserving meats in the sun. To keep the meat from spoiling and getting infested with bugs, they would build small, smoky fires and slowly cook the meat on racks above the fires. The natives of the West Indies called this process “barbacoa” which is generally believed to be the origin of the modern word Barbeque.

Barbacoa style of cooking found its way to Mexico which was further developed by the Chichimeca Indians of Northern Mexico. With their method, they would dig a hole in the ground and build a fire pit. In the pit they would place volcanic rocks over the fire to help distribute the heat. The meat is salted, then wrapped in leaves from the maguey cactus plant (also known as agave), and placed on top of the hot rocks. The leaves are then covered with dirt to trap the heat. Slowly the meat will cook underground for several hours in a hot, steamy, oven-like environment. The results of this slow cooking process makes the meat fall off the bone tender and moist. This method of cooking is very similar to the Hawaiian technique of building an underground imu oven to slow cook pork.

Moles or Salsa were used as the sauces to accompany the meat which would be considered the first barbeque sauces.

For many Mexican families, the process of cooking barbacoa is like a religious ceremony. Due to the long cooking times and setup, barbacoa is usually cooked for special occasions and fiestas. When Mexican’s think of barbacoa, they are reminded of happy family and community celebrations. Today, barbacoa is often found at Roadside stands or small open restaurants all over Mexico and the flavors will vary by regions. “In the far north, cow head predominates. In the area around Monterray, goat is preferred. Pig is served in the Yucatan, and sheep in Hildago." The region of Texcoco, which is east of Mexico City is known as the home of barbacoa.