3 lb beef, stew or chuck roast
2 cup onions, chopped
3 green peppers, chopped
1 can tomato paste, (6 ounces)
2 tsp salt
1/2 cup brown sugar, packed
1/4 cup cider vinegar
3 tsp worcestershire souce
1 tsp dry mustard
Directions
Combine the ingredients and put into a slow cooker or crockpot in
order given. Use a 3 1/2 - 5 quart cooker. Cover and cook on high
for 8 hours.
With a wire whisk, stir mixture until meat is shredded. Serve on long
hard rolls or hamberger buns.
"Tis like a visit with a friend to use her recipe"
From the Kitchen of Norma Bean, Cozad Nebraska (Janet's Sister)
Formatted for MealMaster by Janet Newcomer, Dec 1996.
Norma's comment: I really do enjoy this recipe and it freezes well. I
check for doneness after 5-6 hours and adjust accordingly, turning to
low.
Servings: 1 servings
Bar-B-Que Beef (Nb) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Beef; Crock Pot; Crockpot; Meat
The History of Recipes
Experts have tracked the existance of recipes far back into antiquity, at least as far back into history as the ancient Egyptians, and possibly even further than that. Having said that, these, early cook books were just basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe found, according to academics are a few ancient 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 `wonderful`. Later on, in Roman times 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also informs us how the ancient Romans made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example basil, mint and parsley. In the fifteenth century, people returning from the crusades brought back many spices and herbs from the East, such as coriander, parsley, and basil. These new culinary innovations created an outbreak in recipe publications, some of which are now in academic collections. During the succeeding few hundred years, the powerful and rich houses competed with each other to offer the most exotic banquets, and as a result cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording the recipes of their peers. By the arrival of the 1900s, cook books are in great demand, mostly due to increased literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Bar B Que Beef (Nb) recipe.
