Barbecue Beef Sandwiches by bonnie
Slow Cooker Recipe
3 pounds beef stew meat, in 1 inch cubes
2 large green peppers, diced
2 large onions, diced
6 oz. tomato paste
½ cup brown sugar
¼ cup cider vinegar
3 TB. Chili powder, or more as desired
2 tsp. salt
1 TBS. Worcestershire
1 tsp. ground mustard
Place beef, green peppers and onion in the slow cooker. In a bowl, combine tomato paste, and all other ingredients, mix and add to cooker.
Cover, and cook on HIGH for 7 to 8 hours. Skim fat, then shred the beef using 2 forks.
Using a slotted spoon, serve on sandwich buns.
Makes about 10 to 12 servings.
Notes:
I cut up a rump roast, and there is no fat to skim.
It does turn out juicier than you want for sandwiches, and the slotted spoon isn’t quite good enough, so I let it drain in a colander for a bit, but keep the juice for reheating. Also freezes well in Ziploc bags.
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