Mel-High Shredded Beef

Yields:	eight servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	4 hours
	Ready In	4 hours

Ingredients

3	pounds	beef chuck	or round steak
1	x	vegetable oil
1	cup	onion	chopped
1/2	cup	celery	chopped
2	cups	beef broth	or bouillon
1	clove	garlic	minced
1	teaspoon	salt
3/4	cup	ketchup
4	tablespoons	brown sugar
2	tablespoons	vinegar
1	teaspoon	dry mustard
1/2	teaspoon	chili powder
3		red hot pepper sauce (eg. Tabasco)
1	each	bay leaf
1/4	teaspoon	paprika
1/4	teaspoon	garlic powder
1	teaspoon	worcestershire sauce

Directions

This recipe is a standby we've fed to many a branding crew.

It's hearty and filling - important requirements when you're feeding a bunch of cowboys!

In a Dutch oven, brown beef in oil on both sides.

Add onion and celery when meat is almost browned.

Add broth; cover and simmer 3-4 hours or until meat is tender.

Remove meat; cool and shred.

Drain vegetables, reserving 1 1/2 cups broth.

Skim off any fat.

Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients.

Simmer until heated through.

This keeps well in a slow cooker on low heat.

Remove bay leaf before serving.

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Member Review

Oven Chicken Croquettes

This Recipe wasn't very time consuming. It was well worth the time it took to prepare the recipe. The outcome was very delicious, served with some white cheddar mashed potatoes and a country gravy. I recommend this recipe for anyone from the non-expierenced to the professional. Great Job Kelly

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