4 cup cooked beef strips, 2 x 1/4
1 cup ketchup
1/2 cup cider vinegar
1/2 cup butter or regular margarine
1/4 cup sugar
2 medium onions, thinly sliced
2 slice lemon
2 tbsp worcestershire sauce
4 tsp prepared mustard
1 tsp salt
1/4 tsp chili powder
1/4 tsp black pepper
1/2 cup water
8 hamburger buns
Directions
Combine all of the ingredients, except the hamburger buns, in a
4-quart Dutch oven. Cook over high heat until the mixture comes to a
boil. Reduce the heat to low and simmer for 25 minutes or until the
mixture thickens. Remove the lemon slices. Pour into a container,
cover and refrigerate.
TO SERVE:
Warm over medium heat and serve in the hamburger buns.
Servings: 8 servings
Barbecued Beef Buns Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Bread; Breads
The History of Recipes
Transcribed cooking instructions as a concept can be found back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, sadly, these old cookbooks were just very basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created some documents which described recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is served today, but instead descriptions of the types of food on the tables of the nobility of the period. In the 15th century, knights returning from the crusades brought back many new spices and herbs from the Middle-East, such as basil and coriander. The introduction of these new tastes was responsible for an increase in recipe manuscripts, some of which are now in private collections. Over the following few centuries, the rich families of the West tried to serve the most exotic banquets, and as a result cooks and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cooking publications were increasing in popularity mostly due to increased literacy, more free time and disposable income. The introduction of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Barbecued Beef Buns recipe.
