Beef Barbecue Appetizers (Korean Beef)
INGREDIENTS:
4 lb Chuck roast
1 lg Onion, chopped
1/2 c Celery, chopped
2 tb Vinegar
2 tb Brown sugar
3 tb Worcestershire sauce
4 tb Lemon juice
1 c Catsup
1 ts Chili powder
1 1/2 c Water
4 lb Chuck roast
1 lg Onion, chopped
1/2 c Celery, chopped
2 tb Vinegar
2 tb Brown sugar
3 tb Worcestershire sauce
4 tb Lemon juice
1 c Catsup
1 ts Chili powder
1 1/2 c Water
Combine all ingredients and pour over meat. Cook at 350o until meat is done. (I usually cook three hours). Shred with 2 forks or put through meat grinder. (I return the meat and sauce back to the oven so the sauce is fully absorbed.) Can be frozen.
Mary M. Smith Y-GRADALE'S GREENE COUNTRIE Towne COOKBOOK, 1986 Greenfield, Ohio pg. 26
Mary M. Smith Y-GRADALE'S GREENE COUNTRIE Towne COOKBOOK, 1986 Greenfield, Ohio pg. 26