Yield: 1 Servings
|2½ pounds||Boneless chuck roast; trimmed|
|2½ pounds||Boneless pork shoulder; trimmed|
|2||Ribs celery; cut in large pieces|
|1 large||Onion; cut in large pieces|
|2||Carrots; cut in large pieces|
|2 smalls||Bay leaves|
|¼ teaspoon||Black pepper|
|2 tablespoons||(1/4 stick) butter|
|1 cup||Chopped onion|
|½ cup||Cider vinegar|
|⅓ cup||Granulated sugar|
|1 tablespoon||Plus 1 t Worchestershire sauce|
|1 tablespoon||Brown sugar|
|2 teaspoons||Celery salt|
|½ teaspoon||Chili powder|
|½ teaspoon||Ground cumin|
|½ teaspoon||Black pepper|
The following recipe and information is from "Cooking from Quilt County" the wonderful Amish cookbook written by Marcia Adams: "This is not a thin sloppy Joe-type sandwich; it is old-fashioned County Fair Barbecue, like you haven't eaten in years. Flavorful cuts of beef and pork are simmered until tender, then cooked with a robust tomoato sauce and seasoned with cumin, paprika, and chili powder.
Preheat oven to 325F. Place meats, vegetables and seasonings in a large roaster. cover and bake for 3 hours. Remove pork, continue baking the beef for another hour, or until very tender. Shred and cut the meats into bite-size pieces while still warm. (Reserve the broth for another use. It freezes very well.*)
In a large, heavy saucepan, saute butter and onion for sauce until the onion is transparent. Add the remaining ingredients, and mix well. Then add shredded meats. Simmer over low heat until mixture is quite thick, but still juicy. This will take approximately 15 minutes. Don't stir too often; you want the meat to stay in good-size pieces. Serve on hot buns.
Makes 10-12 sandwiches
* plm: This broth makes a wonderful base for soups. Be sure you keep it! Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" <pmakolon@...> on Aug 11, 1997