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Monday, September 16, 2013

Cooking with Banshee: Pulled Beef Barbecue

Football season is in full swing.  For a lot of us, this means cooking for a crowd.  This recipe is a crowd pleaser for tailgates and homegates.  And best of all, you can make it ahead of time so that you can concentrate on the game while your guests marvel at your culinary skills.  This takes a little time and planning, but you will never regret the effort.

Pulled Beef Barbecue (makes 16 sandwiches)

5 lbs chuck roast (can be more than one piece)
3 Tbs olive oil
2 large sweet onions (finely chopped)
1 cup ketchup
1 cup beef broth
2/3 cup chili sauce
1/4 cup cider vinegar
1/4 cup brown sugar
3 Tbs worcestershire sauce
2 Tbs yellow mustard
2 Tbs molasses
2 Tbs lemon juice
1 tsp kosher salt
1/4 tsp cayenne pepper
1/8 tsp black pepper
Sandwich rolls

Preheat oven to 325 degrees.  Heat oil in dutch oven.  Brown the meat on all sides.  Place the meat in a roasting pan and set aside.  Add the chopped onions to the oil and saute for 5 minutes.  Add all other ingredients.  Bring the mixture up to a boil.  Then simmer for 15 minutes.  Pour the liquid over the beef in the roasting pan.  Cover and cook for 2 hours.  Flip the meat.  Cover and cook for another 2 hours.  When the meat is fork tender, remove it from the sauce.  Shred the beef and return the shredded beef to the sauce.  Mix together and enjoy!

Before returning the shredded beef to the sauce, skim off or soak up some of the grease that will be sitting on the top.  Even if you soak up some grease, this is pretty juicy, so you'll want to serve it on pretty sturdy rolls.  And this can be made well ahead of party time.  It heats up wonderfully in a crock pot.

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