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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 tbsp pickling spice
2 lbs boneless beef chuck-eye roast , trimmed and cut into 1 1/2-inch cubes
Salt and pepper
2 tbsp vegetable oil
2 1/2 cups water
1 1/2 cups ketchup
1 tbsp cider vinegar
1 teaspoon dry mustard
8 hamburger buns , toasted
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Tie pickling spice in cheesecloth to make sachet. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with the remaining oil and beef.
Stir water into pot, scraping up any browned bits. Add beef, along with any accumulated juices, to pot and bring to boil. Transfer pot to oven and cook covered, stirring occasionally, until meat is nearly tender, about 1 hour. Stir ketchup, vinegar, and mustard into pot. Add pickling spice sachet and continue to cook, covered, until meat is fork-tender, about 1 hour longer.
Discard sachet. Using slotted spoon, transfer beef to plate. When cool enough to handle, shred beef into bite-sized pieces. Return beef to pot and stir until coated with sauce and warmed. Season with salt and pepper. Serve on hamburger buns. Serves 8
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BEEF BARBECUE
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 tbsp pickling spice
2 lbs boneless beef chuck-eye roast , trimmed and cut into 1 1/2-inch cubes
Salt and pepper
2 tbsp vegetable oil
2 1/2 cups water
1 1/2 cups ketchup
1 tbsp cider vinegar
1 teaspoon dry mustard
8 hamburger buns , toasted
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Tie pickling spice in cheesecloth to make sachet. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with the remaining oil and beef.
Stir water into pot, scraping up any browned bits. Add beef, along with any accumulated juices, to pot and bring to boil. Transfer pot to oven and cook covered, stirring occasionally, until meat is nearly tender, about 1 hour. Stir ketchup, vinegar, and mustard into pot. Add pickling spice sachet and continue to cook, covered, until meat is fork-tender, about 1 hour longer.
Discard sachet. Using slotted spoon, transfer beef to plate. When cool enough to handle, shred beef into bite-sized pieces. Return beef to pot and stir until coated with sauce and warmed. Season with salt and pepper. Serve on hamburger buns. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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