My beef barbecue
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef stew meat -- small |
| Cubes | ||
| 30 | ounces | Tomatoes -- chopped |
| 2 | Onions -- chopped | |
| 1 | quart | Water |
| ½ | teaspoon | Chili powder |
| 1 | teaspoon | Salt -- to taste |
| 1 | teaspoon | Black pepper -- fresh |
| Ground | ||
| 1 | cup | Catsup |
| ½ | cup | Cider vinegar |
| ⅓ | cup | Worcestershire sauce |
| 4 | Garlic cloves -- minced | |
| ⅛ | teaspoon | Hot pepper sauce |
Directions
* DO NOT attempt this recipe in a crockpot, since no evaporation takes place there.
Combine all ingredients 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 to make sure 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.
While cooking I sometimes add chopped green peppers, celery, bay leaf, or carrots.
Serve on hamburger buns with mustard.
Serving Ideas : Serve with homemade cole slaw and baked beans.
NOTES : This is a recipe I developed by trial and error and is now one of our all time favorites.
Freeze in serving portions for the kids to have a quick and delicious sandwich. Thaw the small serving size in the microwave on 50 percent power.
Recipe By : Jo Anne Merrill