Recipe: California Barbequed Beef

So tender!

Mr. Big Food cooked the California BBQ'ed Beef in a cooking bag, so the cooking time was reduced to about 2 1/2 hours, and he added about 1/4 C of the marinade to the cooking bag.

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 325^o. 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.