oils).
Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a
Place beef in a dutch oven.
Combine all remaining ingredients, except the buns.
Pour over beef.
Cover and bake at 350\u00b0 for 5 hours, turning beef occasionally.
Shred beef with a fork.
Serve on buns or rolls.
Note: can keep this warm in a crock pot.
This recipe can also be cut in half.
Pour barbecue sauce over beef so meat is coated but no sauce sits in bottom of dish.
Place beef on bun.
Cover with remaining bun.
Place sandwiches on paper towels.
Cook in microwave, depending on your oven until meat is hot.
Mix together broth, liquid smoke, vinegar and soy sauce. Place trimmed brisket in a 13 x 9-inch pan.
Pour broth mixture over meat and cover with foil.
Bake at 300\u00b0 for 3 to 4 hours or until meat comes apart easily.
Slice beef across the grain in 1/4-inch thick slices.
Then crumble beef into a saucepan.
Add barbecue sauce and heat to boil.
Serve on rolls.
Makes 8 to 10 sandwiches.
Preheat oven to 350\u00b0.
Combine meat, barbecue sauce and pepper; heat thoroughly, stirring occasionally.
Fill rolls with meat mixture and process cheese food; wrap in foil.
Bake 10 minutes.
Makes 6 sandwiches.
Preparation time: 15 minutes. Cooking time:
10 minutes.
Brown beef, sausage and onion.
Add rest of ingredients.
Mix well and simmer for 1 hour or longer.
This recipe can be cooked in a crock-pot.
Brown beef, sausage and onion first.
quart slow cooker, place beef. In 4-cup measuring cup
Preheat oven to 350\u00b0.
Combine meat, barbecue sauce and pepper strips; heat thoroughly, stirring occasionally.
Fill rolls with meat mixture and process cheese food; wrap in foil.
Bake 10 minutes.
Makes 6 sandwiches.
Place beef in a Dutch oven.
Combine all ingredients except the rolls; pour over beef.
Cover and bake at 350\u00b0 for 5 hours, turning beef occasionally.
Shred beef with a fork.
Serve on rolls or buns.
Yield:
About 24 servings.
In a covered Dutch oven or saucepan, simmer beef in water for 1 1/2 hours or until tender.
Drain cooking liquid, reserving 3/4 cup.
Cool beef; shred and return to Dutch oven.
Add cabbage, barbecue sauce, ketchup, Worcestershire sauce, horseradish, mustard and the reserved cooking liquid.
Cover and simmer for 1 hour.
Serve warm in buns.
Serves 10.
Preheat oven to 350\u00b0.
Shake flour in oven bag and place in large baking pan.
Add barbecue sauce and chili powder and squeeze bag to blend.
Add onion and beef; turn bag to coat.
Tie off bag and bake for 45 minutes.
Divide mixture evenly onto rolls.
Cut all the fat you can off of the roast.
Place beef in Dutch oven.
Combine all remaining ingredients; pour over beef.
Cover and bake at 350\u00b0 for 5 hours, turning beef occasionally.
Shred beef with a fork, removing any fat.
Serve on rolls or buns. Yields about 24 servings.
Add stew beef to crock-pot on low in a.m.
Let it cook all day. Shred beef with fingers and return to pot.
Add barbecue sauce; heat 20 minutes longer.
Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4 to 5-quart slow cooker. Mix remaining ingredients, except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
Place beef in a Dutch oven.
Combine all ingredients.
Pour over beef.
Cook until beef will shred with a fork.
Serve.
Trim fat from pot roast.
Combine roast and 3/4 bottle of barbecue sauce in crock-pot on low heat for 8 hours.
Add one cup of barbecue sauce to beef mixture and stir until blended.
Slow cook roast for about 6 to 8 hours.
About 1 hour before roast is finished cooking add jar of barbecue sauce.
Continue to cook.
Place barbecue on buns and add desired toppings.
Place beef in a Dutch oven.
Combine all ingredients; pour over beef.
Cover and bake at 350\u00b0 for 5 hours, turning occasionally.
Shred beef with a fork.
Serve on rolls or buns. Makes 24 servings.
Combine tomato juice, Worcestershire sauce, vinegar, mustard, chili powder, garlic powder and red pepper.
Trim fat from meat. Place meat in a 3 1/2 to 4-quart crock-pot, cutting as necessary to fit.
Add juice mixture.
Cover; cook on low for 10 to 12 hours or on high for 5 to 6 hours.
Remove meat.
Slice thinly across grain.
Skim fat from juice.
Spoon some juices on bun.
Place meat on top with barbecue sauce.
Serves 8.
Mix spices; rub into beef. Place seasoned meat in shallow glass baking dish. Top with sliced onion. Pour over barbecue sauce and beer mixed together. Cover. Roast 3 hours or until fork-tender. Remove meat. Let stand 15 minutes. Halve meat. Shred 1/2 into another shallow covered dish. Pour over 1/2 sauce. Return to oven. Shred other half. Add to sauce in original pan. Heat through. Serve on rolls. Prep: 25 minutes. Crock-Pot: 10 to 12 hours. Oven: 325\u00b0 for 3 hours.