1 (3½ to4-pound)
beef chuck roast
½ cup vinegar
I (28-ounce) bottle
Brooks ® catsup
2 tablespoons
Worcestershire sauce
3 bay leaves
1 large onion,
chopped
1 cup water
1/4 cup sugar
Combine ail
ingredients except sugar In large kettle or Dutch oven. Heat to boiling. Reduce
heat and simmer 4 to 5 hours until meat Is tender and breaks apart easily. Break up meat. Refrigerate overnight. Skim off fat.
Add sugar and reheat. Discard bay leaves before serving on warm
hamburger buns.
12 to 14 servings.
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