Ingredients
- 3 drops pepper sauce (hot)
- 1 clove garlic (minced)
- 1 bay leaf
- 1,300 gr beef chuck roast
- 475 ml beef broth
- 180 ml ketchup
- 120 gr onion (chopped)
- 55 gr brown sugar
- 50 gr celery (chopped)
- 30 ml vinegar
- 5 ml dry mustard
- 5 ml worcestershire sauce
- 3 gr salt
- 1 gr chili powder
- 1 gr paprika
- 1 gr garlic powder
"This recipe is a standby we've fed to many a branding crew. It's hearty and filling important requirements when you're feeding a bunch of cowboys!" Betty Sitzman 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 1.5 cups broth. Skim off any fat. Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients. Simmer until heated through. This keeps well in a slow cooker on low heat. Remove bay leaf before serving.