Ingredients
2 1/2 lb beef brisket
1/2 cup onions, chopped
1 tsp salt
1 tsp black pepper
1/4 tsp garlic powder
12 oz chili sauce
12 oz beer
GARNISHES
2 medium tomatoes
6 parsley sprigs
Directions
Place beef brisket, fat side down, in crockpot. Sprinkle brisket with
onion, salt, pepper and garlic powder. Pour chili sauce over brisket.
Crockpot on low for 3 hours. Pour beer over brisket. Increase
temperature to moderate and continue cooking for 30 minutes. Place
brisket on large serving platter. Slice brisket very thin and serve
with hot cooking liquid. Garnish with sliced tomatoes and parsley.
Surround with Wild Rice Amadine.
Servings: 8 servings
Chili-Beer Brisket Of Beef Recipe brought to you by Recipe Ideas
Categories: Beer; Chili; Meat
The History of Recipes
Experts have found proof that recipes existed far back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these early cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians is a series of stone tablets in the Sumerian language which recount 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 anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the Roman chefs were skilled in the use of a wide range of spices and herbs, including many that are still in use today for example thyme, rue and dill. As we move on, there were a couple of recipe books which were published in the 1300s ; a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian food that appears on menues today, but instead descriptions of the types of meals eaten by the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as parsley and basil. These new foods and tastes led to an eruption in publications on food, some of which are now in academic collections. By the time we get to the 1900s, cookery books were highly popular as a result of more people being able to read, leisure time and having more money to spend. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chili Beer Brisket Of Beef recipe.
