My beef barbecue

Yield: 20 servings

Measure Ingredient
4 pounds Beef stew meat -- small
\N \N Cubes
30 ounces Tomatoes -- chopped
2 \N Onions -- chopped
1 quart Water
½ teaspoon Chili powder
1 teaspoon Salt -- to taste
1 teaspoon Black pepper -- fresh
\N \N Ground
1 cup Catsup
½ cup Cider vinegar
⅓ cup Worcestershire sauce
4 \N Garlic cloves -- minced
⅛ teaspoon Hot pepper sauce

* 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

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