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Entrée – Beef
Barbecued Beef & Pork with House-Made Sauce
Barbecued Beef & Pork with House-Made Sauce This recipe was featured on
"You're the Chef" episode #201.
Buy this episode from WVIA.
Yield: eight portions


Step 1 - Beef
4 lb. beef (brisket, chuck, round steak, short ribs)
1/2 c. rough chop parsley
1 c. seeded rough cut red peppers
1 c. rough cut onions
1/2 c. soy sauce
1/2 c. molasses
1 c. red wine
1 c. sun-dried tomatoes
2 tsp. ground black pepper

Step 2 - Pork
4 lb. pork (spareribs, country-style ribs, fresh ham, butt, baby back ribs)
1/4 c. fresh rough cut marjoram
1/4 c. balsamic vinegar
12 oz. beer
1/2 c. brown sugar
3/4 c. garlic cloves
3/4 c. rough cut onions
1 Tbsp. salt
1 tsp. pepper

Step 1 - Beef procedure:
Ingredients can be added to the meat and refrigerated overnight to marinate the meat.

Step 2 - Pork procedure:
Ingredients can be added to the meat and refrigerated overnight to marinate the meat.

Step 3 - Baking procedure:
Place marinade & meat in your choice of 13 x 9 oven pan, cover with foil and bake as follows:

375°F for 3 hours (done during an afternoon at home)

225°F for 5 to 6 hours (place in the oven and go have fun)

Meat is done when a metal fork inserted in the thickest part pulls out easily with little resistance. Remove the meat from the pan. Scrape any vegetables off the meat. Add the juices to saucepan with all vegetables and herbs from the oven pan and cook over high heat until most of the liquid (water) is evaporated. Puree on high in a blender or food processor. Sauce should be very thick when completed. (At this point, the meat and the sauce could be refrigerated for later use if desired.)

Step 4 - Grilling procedure:
Preheat a clean propane grill on high or prepare a fire with your favorite briquettes. Lower heat, brush sauce on meat, and place meat on the grill surface. Cook over lower flame until meat is hot and as caramelized (browned) as you would like. Control natural fire with water splashed on the coals. Serve the meat with extra sauce as a condiment!

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