6 cup beef-sliced (3 lb arm/chuck)
4 tbsp sauce-worchestershire
1/2 cup catsup
5 tbsp lemon juice
1 salt & pepper to taste
2 cup celery
1 mushrooms (if desired)
3 cup broth (or less)
3 tbsp vinegar
2 tbsp mustard-prepared
1 cup brown sugar (not pack tight)
2 onions (2 med)
3 tbsp butter/oleo/bacon fat
Directions
Cook meat until tender. Save 3 cups of broth saute 4 (2 med) chopped
onions and 2 cups celeryin about 3 tablespoons buttert/oleo/bacon
fat. May also add mushrooms. Add onions and celery, mushrooms to
broth and cook. Meat-heat and serve on buns. All ingredients can be
placed ina crock pot, (meat uncooked, broth=water).
Servings: 10 servings
Beef Bar-B-Que By Helen Recipe brought to you by Recipe Ideas
Categories: Barbeque; Beef; Crock Pot; Crockpot; Meat
The History of Recipes
Historians have proved the existence of recipes back into history, in truth as far as the Egypt of the Pharoahs, and maybe further still. However, mostly, these early recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians are some tablets in Sumerian which describe 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 people feel blissful and exhilarated. As our culinary historical trip moves on a few more years there were a couple of interesting books dating from the fourteenth century ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the curry that is popular today, but rather descriptions of the types of food on the tables of the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab countries, including spices like basil and coriander. The introduction of these new tastes caused an eruption in manuscripts on cooking, many of which still exist in academic collections. Over the following few hundred years, the rich and powerful families of the West competed with each other to offer the most exotic banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. The introduction of television gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Beef Bar B Que By Helen recipe.
