Preparation:
Brown beef in hot oil on both sides, adding onion and celery at the last minute. Combine beef, vegetables and broth in a Dutch oven or crockpot. Simmer, covered, for 3-4 hours or until tender. Cool; shred beef, separating into strands. Drain vegetables. Combine with beef. Reserve broth; skim off any fat.
To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown sugar, vinegar, mustard, chili powder, Tabasco, bay leaf, paprika, garlic powder, and Worcestershire sauce. Simmer until heated thoroughly. Remove bay leaf.
Serve on rolls or buns. |
