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
Historians have traced the existance of recipes way back into the far past, certainly as far back as the ancient Egyptians, and potentially, even further back. In practice though, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
During Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into starters, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the ancient cooks used many aromatic flavours, including a few you will know for example basil, fennel and asafoetida. Over the following few hundred years, the upper-class families of Europe competed with each other to serve the most exotic meals, and consequentially the best chefs and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes common in their social group. By the arrival of the 20th century, cooking books are in high demand, mostly due to better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Mexican Style Short Ribs recipe.
