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beef shoulder roast white vinegar tomato juice brown sugar Worcestershire sauce salt black pepper grnd cumin red pepper water liquid smoke
Viewed: 59 - Published at: 8 years agoIngredients
- 4 to 5 pound boneless beef shoulder roast
- 1 c. white vinegar
- 5 c. tomato juice
- 1 c. brown sugar, packed
- 1 1/2 tbsp. Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon grnd cumin
- 1/2 teaspoon red pepper
- 1/2 c. water
- Liquid smoke
Method
- Place beef in shallow pan.
- Combine vinegar, tomato juice, brown sugar, Worcestershire, 1 tsp.
- salt, pepper, cumin, red pepper and 1/2 c. water.r Marinate in refrigerator 3 to 4 hrs, turning occasionally to coat meat with marinade.
- Remove meat from marinade.
- Don't shake off liquid clinging to meat.
- Place meat in Dutch oven.
- Don't add in water.
- Cover tightly and bake at 325 degrees 4 to 5 hrs.
- Add in 1 or possibly 2 drops of liquid smoke 1 hour before end of cooking time for smokey flavor.
- Meanwhile, to make sauce, put onion and liquid removed green chilies through meat grinder, using fine blade.
- Combine with celery, tomatoes, 1 tsp.
- salt and 1/4 c. water, blending well.
- Chill.
- Serve ribs with sauce.
- Makes 8 to 10 servings.
