Barbequed Beef/Oregano
3 tablespoons
vegetable oil
1 3-pound sirloin
tip roast
Preheat oven to 325-degrees. In a large skillet, brown roast on all
sides. Place in a roasting pan and
cover. Bake for 1 ½ to
2 hours or until well done. When
meat is cool enough to handle, pull apart into strands. Cut strands into 1-inch pieces. Add to prepared sauce and simmer for 30
minutes. Serve on hoagie buns.
Sauce
1 tablespoon
vegetable oil
1 cup chopped
sweet yellow onion
1 14-ounce bottle
tangy ketchup
1 12-ounce bottle
chili sauce
¼ cup apple cider
vinegar
¼ cup molasses
2 tablespoons
Worcestershire sauce
1 teaspoon fresh
ground pepper
2 cups water
¼ cup fresh
Oregano leaves
Sauté onion until translucent. Add remaining ingredients and simmer for 25
minutes. Pour over meat. Add oregano
leaves the last 10 minutes of cooking time.
*Harvest and preparation of Oregano – For fresh use,
harvest before flowering. Cut early in
the morning, just after the dew has evaporated and before the sun is hot. Place stems in a colander and rinse under
cold running water. Pat
dry with paper towels. Remove
leaves from tough stems.
Carolyn Gass Hardimon, M. S.
Home Economist www.recipeladies.com
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