Crockpot bar-b-cue beef

Yield: 12 Servings

Measure Ingredient
3 pounds Stew beef cubes (the cheapest you can find)
1 \N Rib celery; chopped
1 medium Onion; chopped
½ \N Green pepper; chopped
1½ cup Ketchup
1½ tablespoon Commercial barbecue sauce
1½ tablespoon Vinegar
1½ teaspoon Tabasco sauce
1½ teaspoon Chili powder
1½ teaspoon Salt
½ teaspoon Pepper

From: "Sharon H. Frye" <shfrye@...> Date: Tue, 6 Aug 1996 16:01:57 EDT Combine all ingredients in the crockpot. Cook on low all day. (I've even left it for 10 hours with good results.) When meat is tender, shred it, using two forks. Return it to the pot for about 10 minutes. Serve on hamburger buns.

Personal note: There will be a LOT of liquid in the pot 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! Reheats well. Can be frozen. Great with mini-buns for a party.

By the way, shredding with forks takes a few minutes. One lady on the LIST suggested the food processor.

EAT-L Digest 5 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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