Friday, January 12, 2007

Barbecue Beef

Adapted from America the Beautiful Cookbook by Phillip Stephen Schulz

This was a favorite dinner party recipe of my friend Patricia, who was a classically-trained chef. She gave me the recipe after I had it at her house where she served it with mashed potatoes and a spinach salad. Years later I came across the recipe in America the Beautiful.  

You can cook this on top of the stove or in a in a preheated 350°F oven, which is what I do.


1 brisket or boneless chuck roast, 3-1/⁄2 – 4 pounds
1 clove garlic, cut in half

1 small onion, chopped 
A little vegetable oil

I usually double the rest of the ingredients so that I have a lot of sauce; this is the single amount.

1⁄2 cup chicken broth or broth made with Better than Bouillon Vegetable Base
1 8-ounce can tomato sauce
2 tablespoons dark brown sugar
1⁄4 teaspoon sweet Hungarian paprika
1⁄2 teaspoon Colman's English Dry Mustard
1⁄4 cup lemon juice
1⁄4 cup ketchup
1⁄4 cup cider vinegar
1 tablespoon Worcestershire Sauce
Chopped parsley for garnish


Rub the meat with the cut side of the clove of garlic, and brown it in a small amount of vegetable oil. Remove the meat from the pan, and sauté the onion until golden. Put the meat back in the pan on top of the onion, and pour in half of the chicken or vegetable broth. Cover the pan and bake in a 350°F oven or simmer on very low heat for 1 hour. 

Combine the tomato sauce, dark brown sugar, paprika, mustard, lemon juice, ketchup, cider vinegar, Worcestershire Sauce, and the rest of chicken or vegetable broth in a jar and shake to mix. Pour this over the meat, cover the pan, and continue baking or simmering for 1-1⁄2 hours more. 

Remove the meat from the pan, and let it rest on a board for at least 10 minutes before carving it on the diagonal into thin pieces. 

While the meat is resting, if the sauce is thin, cook it down to BBQ sauce consistency - not too thick as you will be using it as a gravy. 

Arrange the meat slices on a platter, pour about 1⁄4 of the sauce on the meat, and sprinkle with chopped parsley. Put the rest of the sauce in a bowl to serve separately. 



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