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
Written recipes as an idea can be observed way back into history, in fact as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in 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 making those who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, main meal and dessert, something we still use today. This early Roman chef informs us how the chefs of Roman times used a wide range of herbs and spices, including many that are still in use today for example bay, mint and asafoetida. Continuing our culinary historical journey, there were some books from the 14th Century : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that is familiar to us all today, but rather accounts of the types of meals prepared by the chefs of the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, such as basil and rosemary. These new foods and tastes led to an explosion in recipe publications, most of which still exist in private libraries. Over the succeeding few hundred years, the upper-class families of the West strove to serve the best banquets, and as a consequence, cooks and their collection of recipes were highly sought after. However, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and recording recipes common in their social group. When we get to the twentieth century, cookery publications were greatly in demand due to more people being able to read, people having more free time and being a little richer. The TV revolution brings us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Beef Bar B Que By Helen recipe.
