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    Donna Morgan's Barbecued Beef

    Source of Recipe

    Oregonian

    Recipe Introduction

    We love bar-b-qued beef sandwiches and this makes great ones! Makes a lot so you can freeze some for another meal.

    List of Ingredients

    Salt and pepper
    1 5 pound beef blade roast
    Sauce:
    2 cups chopped onions
    2 cups chili sauce
    1 cup ketchup
    1 teaspoon Worcestershire sauce
    2 cups water
    2 tablespoons cornstarch
    1 tablespoon chili powder
    1 teaspoon paprika
    1/4 teaspoon black pepper
    1/2 cup firmly packed brown sugar
    1/2 teaspoon ground allspice
    15 hamburger buns


    Recipe

    Preheat oven to 325 degrees.

    Rub salt and pepper over roast and place on rack in roasting pan. Roast 2 1/2 hours (no basting, no covering). Remove from oven and let stand 1 hour to cool or refrigerate overnight, depending on when you want to finish baking.

    To make sauce: In a large bowl, mix onion, chili sauce, ketchup, Worcestershire sauce, the water, cornstarch, chili powder, paprika, pepper, brown sugar and allspice.

    To complete dish: Slice roast into thin slices and layer in large baking pan with sauce, ending with sauce. Cover with foil and bake at 325 degrees for 2 1/2 hours. Keep warm in slow-cookers. Meat will have absorbed a lot of the sauce and will be wonderfully tender. Serve on buns.

    Marian's Note: I put the sliced beef in the crockpot and poured the sauce over the meat. I set it on low and let it simmer in the crockpot for about 4 hours. The meat shredded up as I stirred it. I used a little less sugar than the recipe called for.

    NOTES : If you prefer, you can prepare this in two stages and spread the baking time over two days. This dish also freezes beautifully.



 

 

 


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