San Antonio Beef

I wanted to share this Sugar Buster recipe from Ellen and Theodore Brennan.  Mr. Brennan is Co-Owner of  Brennen's Restaurant in New Orleans.  I have made this in a Lodge Cast Iron Dutch Oven and I have also make in a crock pot.   Personally, I haven't been able to detect a difference...other than you can save money running your crock pot than an oven four hours.   Personally, I will go with the crockpot with a removable crock liner.  That can go directly to the table, if desired.    Nice to take to a BBQ...since this is reminiscent of a good beef BBQ.  

Seared Angus Chuck Roast

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San Antonio Beef

3 pound beef chuck roast
3 large garlic cloves; minced
3 tablespoon Worcestershire sauce
3/4 cup tomato paste
3 tablespoon cooking oil
2 1/2 cup water
2 cup onion; finely chopped
1 1/2 cup celery; finely chopped
3/4 cup green pepper; finely chopped
3 tablespoon vinegar
1 tablespoon Tabasco sauce
2 teaspoon salt
2 teaspoon pepper

Preheat oven to 325F.  

Pat the roast dry with paper towels. In a large pot heat oil and brown on all sides. Add remaining ingredients. Cover, place in oven and cook for 4 hours, stirring until the beef is easily shredded. Serve immediately.


This can also be made stove top...but in the summer, it just heats up the kitchen.  

Notes:  Sugar Busters Cookbook

Yield: 8 servings


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San Antonio Beef with Brown Rice and Butter Sauteed Lima Beans

Bon Appétit

and 

Enjoy YOUR Wonderful World!