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3 lbs. beef chuck, trimmed of all visible fat 2 c. fat-free, reduced sodium beef broth 2 onions, sliced 1/2 tsp. ground black pepper 1 c. chili sauce 1/2 c. cider vinegar 1/2 c. water 1 Tbsp. chili powder 1/4 tsp. hot pepper sauce 1/8 tsp. dried thyme 1/8 tsp. dried basil 1 clove garlic, minced 2 tsp. sugar 8 whole-wheat hamburger buns Warm a large pot or Dutch oven over medium heat until hot. Add the beef. Cook for 15 minutes, turning as needed until browned on all sides. Add the broth, onions and pepper. Cover and cook over low heat for 2-3 hours until the meat is tender. Meanwhile, in a large saucepan, combine the chili sauce, vinegar, water, chili powder, 1/8 tsp. hot pepper sauce, thyme, basil, garlic and sugar. Bring to boil. Reduce heat to low. Simmer for 10 minutes to blend flavors. Remove beef from the pot onto a cutting board and slice it. Transfer beef slices to the saucepan and heat briefly in the sauce to flavor. Taste and add the remaining 1/8 tsp. hot pepper sauce, if desired. Toast the buns. Divide the beef equally on the buns. Spoon the sauce over each and cover. 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |