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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 20 |
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JoAnn Merrill's excellent recipe for beef barbecue. Plan ahead - it takes some time to make. I've served this at parties to rave reviews and no leftovers. If there are leftovers, they can be frozen and reheated at 50% power until hot. This recipe cannot be made in a crockpot since there is no evaporation of liquids in a crockpot. Ingredients:
4 lbs beef stew meat, small cubes |
30 ounces canned tomatoes, chopped |
2 onions, chopped |
1 quart water |
1/2 teaspoon chili powder |
1 teaspoon salt, to taste |
1 teaspoon black pepper |
1 cup catsup |
1/2 cup cider vinegar |
1/3 cup worcestershire sauce |
4 garlic cloves, minced |
1/8 teaspoon hot pepper sauce |
Directions:
1. Combine all in a VERY large heavy pot. Simmer uncovered over low heat until beef falls to shreds, stirring occasionally. This will take 5 to 6 hours, watch carefully the last hour that it is not sticking. Mixture should be very thick. The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked.
2. While cooking, chopped green peppers, celery carrots and a bay leaf may be added.
3. Serve on hamburger buns.
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