Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Stew meat (the cheapest kind) |
| 1 \N | Stalk celery; chopped |
| 1 medium | Onion; chopped |
| ½ \N | Green pepper; chopped |
| 1½ cup | Ketchup |
| 1½ tablespoon | Worcestershire sauce |
| 1½ tablespoon | Vinegar |
| 1½ teaspoon | Tabasco sauce |
| 1½ teaspoon | Chili powder |
| 1½ teaspoon | Salt |
| ½ teaspoon | Pepper |
Date: Wed, 19 Jun 1996 09:11:26 EDT From: "Sharon H. Frye" <shfrye@...> 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.
Personal notes: There will be a LOT of liquid, and you'll be sure this is a flop. However, once you shred the meat (this will take a little time), the meat absorbs all the liquid and you're left with the perfect consistency for sandwinches.
This is a really good BBQ sandwich, and is one of my family's favorites.
The leftovers reheat well in the microwave. Perfect for this hot, muggy weather.
EAT-L DIGEST 18 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .