Yankee Style BBQ Beef
Yield
servingsPrep
15 minCook
6 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 4 ½ | pounds |
beef brisket
|
|
| 2 | tablespoons |
liquid smoke
or to taste |
*
|
| 1 | each |
onions
coarsely chopped |
|
| 14 | ounces |
ketchup
|
|
| 12 | ounces |
chili sauce
|
|
| ¼ | cup |
molasses
|
|
| ¼ | cup |
apple cider vinegar
|
|
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 2 | tablespoons |
prepared mustard
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | teaspoons |
black pepper
ground |
|
| 1 ½ | cups |
water
|
|
| 2 | tablespoons |
lime juice
or lemon juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 2 | kg |
beef brisket
|
|
| 3E+1 | ml |
liquid smoke
or to taste |
*
|
| 1 | each |
onions
coarsely chopped |
|
| 404.6 | ml/g |
ketchup
|
|
| 346.8 | ml/g |
chili sauce
|
|
| 59 | ml |
molasses
|
|
| 59 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 3E+1 | ml |
prepared mustard
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
black pepper
ground |
|
| 355 | ml |
water
|
|
| 3E+1 | ml |
lime juice
or lemon juice |
|
Directions
Heat oven to 375℉ (190℃).
Heat 2 tbsp oil in large heavy-bottomed skillet over medium-high heat.
Add meat; brown on both sides, about 4 minutes on each side.
Sprinkle liquid smoke over bottom of roasting pan.
Place rack in roasting pan.
Then place meat on rack; cover.
Bake for 1 hour.
Reduce oven temperature to 250 degrees F.
Bake for 3 to 4 hours more or until fork tender.
Meanwhile, heat remaining oil in small Dutch oven over medium heat.
Add onion; cook 6 minutes or until softened.
Add ketchup, chili sauce, molasses, vinegar, hot-pepper sauce, mustard, Worcestershire sauce, black pepper and water.
Simmer for about 20 minutes, stirring occasionally.
Remove from heat.
Stir in lemon juice.
When cool pour in bowl and refrigerate until meat is cooked.
When meat is done and cool enough to handle, pull apart into strands.
Cut into 2-inch pieces and add to sauce.
Return beef and sauce to Dutch oven.
Simmer, covered, for 1 hour, stirring occasionally.
Add more water during cooking if needed.
Serve on toasted buns with potato salad.
