Shredded Barbecued Beef
"America's Test Kitchen"
- Ready In:
- 11hrs 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 4 ounces bacon, minced
- 2 onions, minced
- 2 tablespoons chili powder
- 1 tablespoon sweet paprika
- 1 1⁄2 cups ketchup
- 1 1⁄2 cups brewed coffee
- 1⁄4 cup packed dark brown sugar
- 2 tablespoons brown mustard
- 1 (5 lb) boneless beef chuck roast, trimmed and quartered
- salt
- pepper
- 1 tablespoon hot sauce
- 1 tablespoon cider vinegar
- 1 teaspoon liquid smoke
directions
- Cook bacon in 12-inch skillet over med-high heat until crisp, about 5 minutes.
- Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned, 8-10 minutes.
- Stir in ketchup, coffee, sugar, and 1 tablespoon mustard and simmer, until mixture is thickened and measures 4 cups, about 10 minutes.
- Transfer 2 cups of mixture to slow cooker; reserve remaining mixture separately.
- Season beef with salt and pepper and nestle into slow cooker.
- Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
- Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
- Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
- Strain liquid into medium saucepan and simmer until thickened and measures 1 cup, 20-30 minutes.
- Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining tablespoon mustard, and liquid smoke and bring to a simmer.
- Season with salt and pepper to taste.
- Toss shredded beef with 1 1/2 cups sauce; add more sauce as needed to keep meat moist.
- Serve with remaining sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
