© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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This was a popular favorite at Cincinnati's House of Morgan resturant from the 50's to the 80s'.
Step One - Cooking the meat
3 pounds beef or pork loin
1 onion, chopped fine
2 stalks celery, chopped fine
½ green pepper, chopped fine
½ package dry onion soup mix
24 ounces water
Cut roast into two inch cubes. Mix ingredients together. Bring to boil. Reduce heat to low. Simmer covered in 2 quart pot for 90 minutes to two hours.
Remove from heat. Strain meat from liquid. Important: Reserve liquid for sauce.
Pull beef while still warm. It will shred easily by hand or with two forks. Refrigerate pulled meat if needed for up to 48 hours.
Step Two - Creating the Sauce
2 onions, chopped fine
2 stalks celery, choopend fine
1 green pepper, chopped fine
1 ½ cups tomato ketchup
2 teaspoon chili powder
1 teaspoon garlic powder
4 ounces bottled bbq sauce (choose your favorite brand)
2 ounces cider vinegar
½ cup brown sugar, packed firm
3 ounces Worcestershire sauce
12 ounces of reserved liquid (from Step One)
Mix ingredients very well. Bring to boil. Reduce heat to low. Simmer low for 30 minutes uncovered, stirring occasionally.
Part Three - Making the BBQ
Mix pulled beef and sauce very well. Simmer on medium-low, covered for one hour.
Serve on toasted bakery buns with pickles and/or cole slaw. Keeps refrigerated for 4 days. Keeps frozen for three months.