Ingredients
4 lb beef short ribs
10 1/2 oz beef consomme
1 1/4 oz taco seasoning mix
1/4 cup green pepper, chopped
Directions
In large skillet brown ribs; pour off excess fat. Mix beef consomme
with dry taco mix; add green pepper. In crockpot, pour sauce over
ribs. Cover and cook on low for 6 - 8 hours.
Poke Along Crock Pot Cook Book per jean hores
Posted By Sam Waring
rec.food.cooking
Servings: 6 servings
Mexican Style Short Ribs Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican
The History of Recipes
We can trace the history of written recipes back into history, in truth as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
Progressing into Roman times 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. He also describes how the Roman chefs used many different aromatic flavors, including a few that are still present in modern kitchens such as thyme, rue and asafoetida. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe tried to serve up the most exotic meals, and as a result cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books were increasing in popularity mostly due to increased literacy, more free time and having more money. |
We hope you enjoy this Mexican Style Short Ribs recipe.
