BBQ Beef


The first time I had this I fell in love.  The sweetness of the brown sugar, the tang of the mustard, the distinct flavor of the celery seed all melded together to create a sauce that was as unique as it was delicious.  The  recipe (that I only minority tweaked) was passed on to me by my very good friend Leisel for whom I will be forever grateful for sharing.  The beef is not actually cooked on a BBQ (which I like since I am terrible at BBQing) but instead is slowly cooked in the oven until it is fall to pieces tender then sliced, drowned in sauce, and then cooked some more to meld the flavors.  Pure heaven.

The recipe calls for beef brisket although I sometimes have a difficult time finding one in the grocery store.  Tri-tip works just as well.  The recipe also calls for 5 lbs of beef which is A LOT.  To get that much meat you usually have to buy 2 roasts.  If it’s just Steve and I for dinner I buy one roast (but make the same amount of sauce) and it still gives us days of leftovers.  It tastes even better the next day.

BBQ Beef

The Beef:
5 lbs brisket or tri-tip, well trimmed
2 tbs liquid smoke
1 large yellow onion, chopped
2 tbs chopped garlic
1 tsp kosher salt

The Sauce:
4 cups ketchup
1/2 cup water
4 tbs butter
6 tbs brown sugar
2 tbs liquid smoke
1 tbs chopped garlic
4 tsp dry mustard
4 tsp celery seed

To Make:
1.  Preheat oven to 325 degrees.
2.  Rub liquid smoke, garlic and salt on both sides of the meat.  Put in 9×13 pan and cover with onion.
3.  Cover tightly with foil and bake for 2 hours.
4.  Cool and slice thinly.
5.  Drain 75% of juices from pan.
6.  Combine ingredents for sauce in a medium sauce pan.
7.  Simmer for 5 minutes, stirring constantly until butter is melted.
8.  Place meat back in pan and cover with sauce.
9.  Cover with foil and cook for 30 minutes.

Serve as is or as we usually do it, on french rolls.

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