The word braised meat basically means to cook meat on the grill or more precisely, inside a pot placed on the grill because in the past ovens and stoves did not exist and they used embers as a source of heat for cooking.
To say we know who was the first person to prepare braised beef is impossible. However we can imagine the caravans of conquerors who every now and then stopped by to prepare food and when it was good, they could also afford to prepare this dish. There are countless cultures and countries that, with other names and with some small variations, have always prepared braised beef.
- Arm or chuck roast (or spoon roast in Wisconsin!);
- Red potatoes;
- Jarred pearl onions (or sliced white onion);
- Dried parsley flakes;
- Dry basil;
- Dried Oregano;
- Cut meat into pieces, about 3 X 3 inches (to fit in a stew pot).
- Cover meat in flour.
- Brown the meat in a small amount of oil in a skillet.
- Meanwhile, peel the potatoes and carrots. Cut into large pieces.
- Fill the stew pot with the meat and vegetables.
- Add water to cover just above the food.
- Season with parsley, basil, oregano, salt and pepper.
- Bring to a boil, partially cover and reduce heat.
- Check occasionally to make sure it doesn’t overflow.
- Simmer until cooked through (meat is cooked and vegetables are tender).
- Serve with crusty bread for dipping in the extra broth!
The person who sent me this recipe recommends eating this dish during the cold season. Many thanks to our friend from the United States for this dish that is very close to traditional European cuisine and is also very healthy. The picture may not be accurate and express the appearance of the final version. The appearance depends a lot on the amount of ingredients you use and how you adorn the dish.