edium-high heat. Carefully add beef brisket and brown the meat
Put all in large saucepan and cook for 5 or 6 hours or until beef falls into shreds.
The mixture should be of a consistency for serving on buns.
(Butt end of fresh pork can be used in this recipe.)
Serves 20.
ver medium heat. Cover the beef with the flour.
Put
Brown meat and drain.
Add remaining ingredients.
Simmer 30 minutes.
Recipe may be doubled.
Freezes well or may be kept in refrigerator for 10 days.
Cook onion, celery and pepper in oil until done.
Drain and add corned beef, flaked, and barbecue sauce.
Cook on simmer until it begins to get dry like barbecue, about 30 to 45 minutes.
Serve on hamburger rolls.
Use more sauce if you want.
Don't put corned beef in refrigerator; flake with fork.
Cook roast.
Let cool.
Tear roast into small pieces.
Take off the fat.
Place in a saucepan.
Add barbecue sauce, sugar and broth.
Let simmer for about 45 minutes.
Serve on hamburger buns.
he burger buns, place the beef patty, and top it with
Place beef in Dutch oven.
Combine all ingredients, cover and bake for 5 hours in 350\u00b0
oven.
Shred beef with fork.
Yields 24 servings.
Serve on onion buns.
I serve this with a vegetable salad.
Trim excess fat off of roast.
Salt and pepper to taste.
Put in crock-pot with onion and green pepper.
Add 1/2 cup water. Cover and cook on high heat about 5 hours.
When roast is cooked, shred it with a fork and add barbecue sauce.
Serve on buns.
Melt butter in saucepan.
Cook peppers and onions together until onions are clear.
Add corned beef and barbecue sauce.
Heat about 15 minutes.
Serve on bun with cole slaw.
Cook beef, pepper, salt, green peppers and onions together until tender.
Drain off all water in meat, then put barbecue sauce and hot sauce into meat mixture.
Cook over low heat.
Heat oven to 375\u00b0.
Brown the ground beef and onions.
Drain off fat.
Add beans (undrained), barbecue sauce, salt and cheese. Stir and simmer together 5 minutes.
Pour into casserole or 13 x 9-inch pan.
Pour cornbread batter on top.
Bake 20 minutes. Makes 4 to 6 servings.
Heat oven to 400\u00b0.
Grease 10 muffin cups.
Brown ground beef; drain.
Stir in barbecue sauce, onion and brown sugar.
Cook for 1 minute, stirring constantly.
Separate dough and press in bottom and sides of prepared pan, forming a 1/4-inch rim.
Spoon 1/4 cup meat mixture into each cup.
Sprinkle with cheese.
Bake at 400\u00b0 for 10 to 12 minutes, until golden brown.
Cool 1 minute; remove from pans.
Serves 10.
Brown ground beef; drain.
Stir in barbecue sauce, onion and brown sugar.
Heat until bubbly.
Remove from heat.
Place biscuits in ungreased muffin cups.
Press dough to cover bottom and sides of cup.
Spoon hot meat mixture into cups.
Sprinkle evenly with cheese.
Bake at 400\u00b0 for 10 to 15 minutes or until brown.
Makes 10 servings.
Add water and sugar to beef and mix very gently by hand. Combine remaining ingredients and again mix gently with the beef. Barbecue on a grill, broil, or sizzle in a hot pre-heated ungreased skillet.
Cook the roast on low, covered with the bottle of beer.
In the morning, drain the liquid out of the crock pot and shred the beef.
Combine the other ingredients and pour over the beef.
Keep the crock pot on low heat until ready to serve.
If you need to add liquid, add a little bit of water.
Cook beef over medium heat until light brown.
Stir to keep loose.
Combine all other ingredients together and mix well.
Add to beef.
Stir well.
Cover and cook over low heat until beef has absorbed liquid (about 40 minutes).
Serve with cole slaw.
If a more spicy barbecue is desired, use more paprika, chili powder and Worcestershire sauce to taste.
Place beef in Dutch oven.
Combine all remaining ingredients and pour over beef.
Cover and bake at 325\u00b0 for 5 hours, turning beef occasionally.
Take out of oven and shred beef with fork.
Crock-pot:
Put 1/2 sliced onions on bottom of crock-pot, then add meat, cloves and water with remaining sliced onions on top. Cover and cook overnight or 8 to 10 hours on low.
Remove bone and fat from meat.
Put meat back in crock-pot.
Add chopped onion, Tabasco and barbecue sauce.
Cover and cook 1 to 3 hours on high or 4 to 8 hours on low, stirring 2 to 3 times.
Serve from crock-pot on large toasted buns.
Brown chopped onion in butter.
Add all ingredients.
Shred the beef before adding.
Simmer 30 minutes.