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Barbequed Beef Sandwiches

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Recipe

 

Yield

10 servings

Prep

20 min

Cook

70 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 pounds beef chuck
boneless
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2 cups water
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1 each onions
stuck with 3 whole cloves
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2 each bay leaves
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2 tablespoons butter
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½ cup onions
finely chopped
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2 tablespoons brown sugar
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½ teaspoon salt
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½ teaspoon prepared mustard
dried
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1 cup ketchup
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2 tablespoons apple cider vinegar
or white vinegar
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2 tablespoons worcestershire sauce
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Ingredients

Amount Measure Ingredient Features
1.8 kg beef chuck
boneless
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473 ml water
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1 each onions
stuck with 3 whole cloves
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2 each bay leaves
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3E+1 ml butter
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118 ml onions
finely chopped
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3E+1 ml brown sugar
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2.5 ml salt
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2.5 ml prepared mustard
dried
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237 ml ketchup
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3E+1 ml apple cider vinegar
or white vinegar
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3E+1 ml worcestershire sauce
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Directions

Place meat, water, onion, bay leaf in pressure cooker.

Cook 30 minutes, allow vent to cool down on its own.

(Or, if preferred, double the amount of water and simmer in a heavy saucepot until tender, about 3 hours).

Remove meat and reserve one cup of broth.

Discard the onion and bay leaves.

Cut and (or) shred beef into bite-sized pieces.

In small pan melt butter, sauté chopped onion until tender and golden.

Add all the remaining ingredients, along with the reserved broth, to the onions and simmer for 5 to 10 minutes.

Pour sauce over meat.

Simmer 30 minutes.

Serve on rolls or bread.

(Keeps well in a crockpot - can be taken to picnics, potlucks, etc. Leftovers freeze well).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 68363% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 560mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 99g
Vitamin A 6% Vitamin C 9%
Calcium 4% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 

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