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Barbecue Beef Sandwiches
by Kelli Wade for Beef Week 1997, Potpourri Division.
1-2 pounds beef round steak, cut 3/4 inch thick
Trim fat from meat. Cut meat into 4 or 6 pieces. Spray a cold dutch oven with nonstick spray coating. Add half of the steak pieces and brown each piece on both sides. remove, repeat, browning remaining steak pieces. drain any fat, return all meat to dutch oven. Add undrained tomatoes, onion, carrot, Worcestershire sauce, vinegar, brown sugar, chili powder, oregano, and garlic to oven. Bring to boiling, reduce heat. Cover and simmer for 2 to 2 1/2 hours or unti meat is very tender. Remove meat from sauces and shred meat. To shred meat be sure to cook it until it is very tender. Then transfer the meat to a cutting board. Using the tines of two forks, pull the meat across the grain to form shreds. Simmer sauce uncovered for 5 minutes to 10 minutes or until slightly thickened. Serve on buns. This beef mixture can be frozen up to 6 months.
Recipe created 1997-07-25.