By Rod Cohenour
Barbecue Beef Tips by M
Melinda Cohenour – 2004
5 lbs lean stew meat, cubed, of course.
1/4 cup Worcestershire sauce
Pepper to taste
1 tsp. Chili Powder
1/3-1/2 cup butter or margarine
1 cup water
2 Tbsp Honey mustard
1 lg. green bell pepper, finely chopped
1/3 yellow and/or red bell pepper, finely chopped
1 med. Bermuda onion, finely chopped
2 ribs celery, de-string, slice lengthwise for about
1/4 inch strips, then dice strips
1-2 cups barbecue sauce
Toss meat cubes, Worcestershire sauce and spices together until meat is evenly coated.
Heat electric skillet to 300 degrees, adding 1/3 to 1/2 cup butter or margarine. When hot, add meat. Drizzle with honey mustard and part of the barbecue sauce. Add water. Cover and allow to simmer for about 45 minutes, checking periodically to ensure there is plenty of moisture and meat is not sticking to pan. Stir as necessary. When meat has reduced to about half its original bulk in pan (pan juices should just cover, if not add water and barbecue sauce to cover), add chopped vegetables. Cover and simmer about 30 more minutes.
Delicious served over rice, with a crisp salad, fruit salad and hot bread.
Heat 4 cups water to boiling. Add 2 cups rice, 2 Tbsp butter, 1 Tbsp chopped parsley and a dash of pepper. Reduce heat, cover and permit to cook for 20 minutes without stirring. If you suspect rice is beginning to stick, turn off burner and permit to steam without added heat. DO NOT remove cover until 20 minutes has expired.
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