Barbecue Beef Sandwiches
- Trim separable fat from meat. Cut meat into 4 or 6 pieces. Spray a cold Dutch oven with nonstick spray coating. Add half of the steak pieces and brown each piece on both sides. Remove; repeat, browning remaining steak pieces. Drain any fat. Return all meat to Dutch oven.
- Add undrained tomatoes, onion, carrot, Worcestershire sauce, vinegar, brown sugar, chili powder, oregano, garlic, and bay leaf to Dutch oven. Bring to boiling; reduce heat. Cover; simmer for 2 to 2-1/2 hours or until meat is very tender.
- Remove meat from sauce and shred meat. Simmer sauce, uncovered, for 5 to 10 minutes or until slightly thickened. Discard bay leaf. Stir meat into sauce; heat through. Makes 8 servings.
From the Test Kitchen
Transfer meat and sauce to l-, 2-, or 4-serving-size freezer containers. Cover, label, and freeze for up to 6 months.
Transfer mixture to a saucepan; add 1 tablespoon water. Cook over low heat until heated through, stirring occasionally. (Allow 8 to 10 minutes for 1 or 2 servings; 25 to 30 minutes for 4 servings. Serve on buns.
Nutrition Facts (Barbecue Beef Sandwiches)
- Per serving:
- 278 kcal cal.,
- 8 g fat
- 54 mg chol.,
- 300 mg sodium,
- 29 g carb.,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet