Ingredients
- 3 pepper sauce (hot)
- 1 vegetable oil
- 1 garlic
- 1 bay leaf
- 3 pound beef
- 2 cup beef broth
- 3/4 cup ketchup
- 1 cup onion
- 1/2 cup celery
- 4 tablespoon sugar
- 2 tablespoon vinegar
- 1 teaspoon mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
In a dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; cover and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1-1/2 cups broth. Skim off any fat. Return the meat, vegetables and broth to dutch oven; add the remaining ingredients. Simmer until heated through. (Keeps well in a slow cooker on Low heat.) Remove bay leaf before serving.
YIELD: 8 servings
