Yield: 1 Servings
|3 pounds||Stew beef (the cheapest kind)|
|1 \N||Rib celery; chopped|
|1 medium||Onion; chopped|
|½ \N||Green pepper; chopped|
|1½ tablespoon||Commercial barbecue sauce|
|1½ teaspoon||Tabasco sauce|
|1½ teaspoon||Chili powder|
Combine all ingredients in the crockpot. Simmer on low for 6-8 hours...longer, if desired. When meat is tender, shred it, using two forks.
Return it to the pot for about 10 minutes. Serve on hamburger buns.
Notes: There will be a lot of liquid before you shred the meat. Simply shred the meat, put it back in the pot, and it will absorb all the liquid.
Trust this recipe!
The "shredding" takes a few minutes, but it's easy to do. Just pull the meat apart into shreds with the forks. This can be frozen and it reheats well in the microwave.
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Sep 6, 1997