| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Beef In Hot Sauce

3 pounds boneless bottom round roast
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
6 cups water
1 1/2 cups tomato ketchup
3 tablespoons liquid hot pepper sauce
2 tablespoons packed brown sugar
2 tablespoons white distilled vinegar
2 garlic cloves, crushed
1 bay leaf
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder

1. In a Dutch oven, place a boneless bottom round roast, chopped onion, chopped celery and chopped green bell pepper. Cover with water, then cook slowly until tender, about 2 1/2 to 3 hours.
2. Remove the meat; cool, shred and return to the cooking liquid. Add ketchup, liquid hot pepper sauce, brown sugar, vinegar, crushed garlic cloves, bay leaf, salt, dry mustard, and chili powder. Cook slowly another hour. Remove the bay leaf before serving.

Makes 6 servings.