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boneless beef chuck water onion bay leaves butter onion brown sugar salt mustard ketchup cider Worcestershire sauce
Viewed: 66 - Published at: 6 years agoIngredients
- 4 lb boneless beef chuck
- 2 c. water
- 1 x onion stuck with 3 whole cloves
- 2 x bay leaves
- 2 Tbsp. butter
- 1/2 c. finely minced onion
- 2 Tbsp. brown sugar
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1 c. ketchup
- 2 Tbsp. cider or possibly white vinegar
- 2 Tbsp. worcestershire sauce
Method
- Place meat, water, onion, bay leaf in pressure cooker.
- Cook 30 min, allow vent to cold down on its own.
- (Or possibly, if preferred, double the amount of water and simmer in a heavy saucepot till tender, about 3 hrs).
- Remove meat and reserve one c. of broth.
- Throw away the onion and bay leaves.
- Cut and (or possibly) shred beef into bite-sized pcs.
- In small pan heat butter, saute/fry minced onion till tender and golden brown.
- Add in all the remaining ingredients, along with the reserved broth, to the onions and simmer for 5-10 min.
- Pour sauce over meat.
- Simmer 30 min.
- Serve on rolls or possibly bread.
- (Keeps well in a crockpot - can be taken to picnics, potlucks, etc.
- Leftovers freeze well).
- Serves 10-12.
