So tender! |
CALIFORNIA BARBECUED
BEEF
Serves 8-10
4-5 lb boneless beef shoulder roast
1 C white vinegar
5 C tomato juice (for a spicier barbecue, use Spicy V-8)
1 C brown sugar, packed
1 ½ Tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
1 tsp ground cumin
½ tsp cayenne pepper
½ C water
Liquid smoke
California Rancho Barbecue Sauce (see recipe in Barbecue
Sauces subsection)
Instructions below.
Place beef in a freezer bag to fit or a shallow pan. Combine
remaining ingredients except liquid smoke and Barbecue Sauce, pour over meat,
seal bag, and marinate in refrigerator for 3-4 hours, turning occasionally to
coat meat with marinade. Preheat oven to 325o. Remove meat from
marinade, but don’t remove any liquid clinging to it. Place meat in a Dutch
oven (do not add water), cover tightly, and bake 4-5 hours, adding 1-2 drops
Liquid Smoke 1 hour before end of cooking time for a smokier flavor. Beef
should be very tender and stringy when done. Serve with California Rancho
Barbecue Sauce.
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