Big Sky Barbecued Beef
(This beef is so soft, it falls off the bone!! Serves 2. You can serve this on a roll as a sandwich with coleslaw or my Steakhouse Salad or by itself with my Garlic Roasted Potatoes. )
- 2 lb piece of chuck that you can braise. Not a broiling steak or london broil. Can be larger, but it will take longer to cook. The meat will shrink when cooked.
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 tbsp dried thyme
- 2 tbsp worcestershire sauce
- your favorite barbecue sauce
- In a skillet or any pot with at least a high side, add garlic, onion powder and the thyme.
- On a medium flame, brown the beef on both sides. (There’s enough fat on the beef that you don’t need to add any oil to the pot).
- When the meat is browned, add the worcestershire sauce.
- Then add enough water to the pot to deglaze and cover the beef. Cover the pot. Simmer for at least an hour or until the beef is tender. (The longer you cook it, the softer it gets). Poke the meat with a fork to test tenderness. Make sure water does not boil away. Add water if it gets low.
- When the meat is tender, remove from pot.
- On a foil-lined pan, add some barbecue sauce onto the foil. Place the piece of beef on top of the sauce on the pan and cover with more sauce.
- Place in oven (or even a toaster oven) and roast at 450 degrees for 5 -10 minutes or until the sauce is cooked and bubbling.