Worm Meat(Shredded Barbecue Beef)
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A american take on worm meat(shredded barbecue beef), written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 3 lb. or larger chuck roast
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 large green pepper, chopped
- 1 1/2 qt. water
- 2 clove garlic
- 1 tsp. salt
- 1 (16 to 20 oz.) bottle ketchup (plain or tangy)
- 2 Tbsp. brown sugar
- 2 Tbsp. vinegar
- 1 tsp. allspice
- 1 tsp. dry mustard
- 1/2 tsp. chili powder
- 2 to 3 drops Tabasco sauce
- 1 bay leaf
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
Method
Place roast and vegetables in a large, heavy pot.
Cover with water.
Cook, covered, for 4 hours. Remove meat, cool and shred with a fork.
Return meat to 1 1/2 cups of the broth. Add remaining ingredients. Slowly boil, uncovered, for 1 hour. Additional broth may be added, if needed.
When done, mixture should be of spreading consistency.
Serve on either noodles or rolls.
Serves 10 to 12.
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