1 cup ketchup
1 cup water
2 tbsp minced onion
2 tbsp cider vinegar
1 tbsp prepared horseradish
1 tbsp mustard
1 coarse cracked black pepper
3 1/2 lb beef brisket
2 large onions, sliced
5 carrots, peeled, cut in 1-inch chun, ks
5 medium red potatoes, unpeeled, quartered
1 salt
Directions
1. Combine ketchup, water, onion, vinegar, horseradish, mustard and
pepper. Place brisket in a shallow glass baking dish. Pour marinade
over; cover and refrigerate overnight.
2. Heat oven to 350 degrees. Scatter onions on top of meat. Cover and
bake 2 1/2 hours. Add carrots and potatoes; cover and continue baking
until meat and vegetables are tender, about 1 hour. Add salt and
pepper to taste. Cut meat into thin slices. Use the pan juices as
sauce.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Servings: 8 servings
Barbecued Beef Brisket Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat
The History of Recipes
Written cooking instructions as an idea can be observed way back into distant history, in fact as far back into history as ancient Egypt, and maybe further still. Interesting though that is, these, ancient recipes were just primitive hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to experts are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main course and desserts, something we still use today. This early Roman chef recounts how the Roman cooks made use of a good variety of spices, including some that we all recognise like basil, fennel and parsley. Continuing our culinary historical journey, there were some books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are not about the indian curry that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the East, including basil and coriander. The introduction of these new culinary ideas was responsible for an increase in books on cooking, many of which are kept safe in private collections. The TV revolution brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Barbecued Beef Brisket recipe.
