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
Food historians have proved the existence of recipes back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these old cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to historians are a few ancient tablets in ancient Sumerian which recount the preparation 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 and blissful. As our culinary historical trip moves to more modern times there are a couple of interesting books published in the 1300s : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the spicy food that is served today, but instead accounts of the types of food prepared for the rich and wealthy people of the period. In the 15th century, the Crusaders brought back many foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to an eruption in manuscripts on cookery, the majority of which are kept safe in private libraries. Over the next few centuries, the wealthy families of the West competed with each other to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking books were in great demand, as a result of more people being able to read, more spare time and having more money. The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Barbecued Beef Brisket recipe.
