Ingredients
- 3 pepper sauce (hot)
- 1 vegetable oil
- 1 garlic
- 1 bay leaf
- 1,400 gr beef
- 475 ml beef broth
- 180 ml ketchup
- 120 gr onion
- 50 gr celery
- 50 gr sugar
- 30 ml vinegar
- 5 ml mustard
- 5 ml worcestershire sauce
- 3 gr salt
- 1 gr chili powder
- 1 gr paprika
- 1 gr 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- half 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
