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
It is possible to read the history of `recipes` back into history, at least as far back as the early Egyptians, and possibly even further. However, in the main part, these old recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered, according to food historians is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into starters, main meal and dessert, something we still use today. This early Roman chef informs us how the ancient chefs made use of many different aromatic flavours, including some that we all recognise like basil, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an eruption in recipe manuscripts, most of which are now in private collections. By the time we get to the 1900s, recipe publications are in great demand, due to better eduction, more spare time and having more money to spend. The arrival of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Bar B Que Beef (Nb) recipe.
