Posted by Sherry on September 12, 2001 at 14:33:11:
In Reply to: Beef On Wick posted by Lisa on September 12, 2001 at 09:04:23:
TEXAS BARBECUED BEEF
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2 lb. chuck roast
2 medium onions, chopped fine
3 Tbsp. Worcestershire sauce
1 (14 oz.) bottle ketchup
1/2 c. water to rinse bottle
2 Tbsp. brown sugar
2 Tbsp. vinegar
1/2 tsp. dry mustard
Variation:
1 c. ketchup
1/4 c. vinegar
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. mustard
2 Tbsp. green pepper, chopped
1 medium onion, chopped
1 c. water
Brown roast in 2 tablespoons oil until brown. Remove
meat; brown onions. Reserve. Return meat, add 1/2 cup water,
salt and pepper to taste. Simmer until well done. Remove from
heat. Shred meat. Combine with other ingredients and onions.
Cover and simmer 1 hour to blend flavors. Serve on hamburger
or kummelwick rolls.
Variation: Slice meat thin. Mix other ingredients and
heat to boiling. Pour sauce over meat. Bake at 325 degrees or simmer
on stove 1 to 2 hours.