Archive for May, 2009

Shredded BBQ Beef

dscf0673 The last time I talked with my sister-in-law, Maria, she reminded me of this recipe. I had somehow pushed it to the back of my mind, mainly because JoJo’s family doesn’t care for it too much–and this recipe makes ALOT–too much for just Terri and me. The good thing is it freezes well, so if you eat it til you get tired of it, just pop some in the freezer for some night in the future when it calls out to you.  This looks like a long list of ingredients, and it is, but this makes it’s own BBQ sauce and most of this stuff you probably already have in your pantry. If you can find the meat on sale, nothing is very expensive. So thanks, Maria, for reminding me of an old favorite. This one’s for you.                                  Shredded BBQ Beef  

1 boneless beef chuck roast (around 4 pounds)

2 large onions, chopped

1 cup ketchup

1 can (14 oz.) beef broth

2/3 cup chili sauce (in condiment aisle, near ketchup)

1/4 cup cider vinegar

1/4 cup brown sugar

3 Tbsp. Worcestershire sauce

2 Tbsp. prepared mustard (not powdered)

2 Tbsp. molasses

2 Tbsp. fresh lemon juice  

1 tsp. salt

1/8 tsp. pepper

1/4 tsp. cayenne (optional)

1 Tbsp. liquid smoke (not optional-also in condiment aisle)

a dozen potato rolls or hamburger buns  

Heat your oven to 325 degrees. Not 350!! 325.

In a Dutch oven, or any big ovenproof pot with a tight fitting lid, heat up 1 Tbsp. or so of oil over med-hi heat and brown the roast on all sides. I usually cut the roast at least in half, sometimes into 3 chunks (to ensure tenderness in time allowed), but you don’t have to. Once it’s all browned, remove meat to a platter. Add a bit more oil and throw in the onions to cook til tender, about 5 minutes. Add everything else (except the rolls/buns, of course), bring to a boil, then turn down the heat to simmer and cook for about 15 minutes. Add the meat back in, along with any juices they gave off, put the lid on it, and pop it in your 325 degree oven. Walk away.  In 2 hours, come back and turn the roast. After 2 more hours (4 total)   take the meat out of the sauce and shred it with 2 forks. Return it to the sauce. Serve on rolls with a side of slaw-with some ice tea-and you got heaven. Enjoy!     



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