3 lb beef rump roast
3 tbsp flour
15 oz tomato sauce
1/2 cup onions, chopped
1/3 cup brown sugar, packed
2 tbsp lemon juice
1 tbsp beef bouillon, instant
1 1/2 tsp chili powder
1 clove garlic, chopped fine
1 tsp dry mustard
1 hamburger buns
Directions
Rub flour into roast. Place in bottom of crockpot and add remaining
ingredients, except buns. Cook on LOW for abour 14 to 16 hours. Serve
over buns.
Servings: 10 servings
Barbrcue Beef Sandwiches Recipe brought to you by Recipe Ideas
Categories: Beef; Crock Pot; Crockpot; Meat; Sandwich
The History of Recipes
We are able to track the history of meal recipes back into antiquity, certainly as far into history as early Egypt, and quite possibly further than that. In practice though, mostly, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of ancient tablets in Sumerian which recount 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 anyone who drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents describing recipes cooked by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and desserts, a very modern way of dining. Aspicius recounts how the cooks of Roman times used many different aromatic flavours, including a few that are still present in modern kitchens like thyme, rue and asafoetida. As we move on, there are a couple of interesting recipe books which were published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that we all know today, but instead recipes for the types of meals on the tables of the rich people of that time. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from Arab countries, including coriander, basil and rosemary. The introduction of these new tastes was responsible for an explosion in books on cooking, the majority of which are kept safe in private libraries. By the time we get to the 1900s, cooking books were in high demand, mostly as a result of more people being able to read, more leisure time and disposable income. The arrival of television brought us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on our site. |
We hope you enjoy this Barbrcue Beef Sandwiches recipe.
