Barbequed Beef
In a oven-proof pan, brown a 4 -
5 lb. sirloin tip roast in about 2 T. oil over medium high heat. Remove from pan
and set aside. Reduce heat to medium and add:
2 large onions chopped
2 large garlic cloves minced
1 C. (opt.) celery chopped
Saute until onion is limp, then
add:
1 C. catsup
1 16 oz. can stewed or canned
tomatoes
1/4 C. cider vinegar
1/3 C. packed brown sugar
1 t. chili powder
1/2 t. each dry basil, oregano,
cinnamon, salt
Simmer uncovered, for about 10
minutes. Return meat to pan and spoon some of the sauce over it. Cover and bake
at 325 degrees F. until tender, about 3 hours. Serve hot or cold.
Recipe submitted by:
Lynn and Dick Large
Large Charolais Ranch
http://www.nwcharolais.com/Large/large.htm
NWCA site
http://www.nwcharolais.com
