Attendees are starting to send in their recipes from their delicious dishes that they shared at the SFSR Eat-In this past Labor Day. Our first recipe is for the very popular BBQ Beef from Karen Christensen at Mack Brook Farm.
Crockpot BBQ Beef
INGREDIENTS
1 piece (approximate 3-4 pounds) Mack Brook Farm Brisket, Top Round, Chuck or other roast
1 18-ounce bottle BBQ sauce, of your choice
DIRECTIONS
Trim fat from meat. Salt and pepper the meat and place in Crockpot. You may have to cut it into two pieces. Add BBQ sauce. Cook on low 6 hours.
Remove meat from Crockpot. Slice thinly, and then return meat to pot. Cook on low for
10 minutes.
Note: For a special treat, make your own BBQ sauce using our recipe below.
Cece’s Secret Sauce, Shhhhhhh!
It took some arm-twisting, but our good friend Cece finally agreed to share her family’s secret recipe. Is it the lime juice that makes it so special? Or could it be the rum???
Ingredients
2 teaspoons Mexican hot sauce, one with vinegar and Habanero peppers, use more if you like your sauce with an extra ‘kick’
2 cups Ketchup
2 tablespoons Hot Mustard (Jailhouse, made in Salem, NY, is our favorite)
½ cup light Puerto Rican rum
½ cup light beer
¼ cup honey (we really like organic Honey From the Adirondacks, made in Argyle, NY) ¾ cup light brown sugar
4 tablespoons Worcestershire Sauce
Juice of 1 lime (about 2-3 tablespoons)
Mix all ingredients in saucepan and simmer for 45 minutes. Pour over meat in crockpot.
(Will keep in refrigerator for 3 days.)
As the proponents of slow food, I am glad to see that you made sure “crockpot” preceded the word BBQ in the first recipe.
Barbecue is slow food. It is a fine time honored craft, that deserves our respect. And a beef dish that is braised in barbecue sauce is not barbecue.
Ideally I would like to have seen this recipe be called “Crockpot BBQ Sauce Braised Beef” lest anyone get the false impression that meat cooked low and slow in a crockpot could ever truly be considered barbecue. Surely you understand.