Saturday, 26 March 2016

BBQ Beef

This recipe was obtained from the Internet and was modified for Muslim halal consumption. Some guides are based on eating experience while living as a university student in California.


1 and 1/2 cups ketchup (sos tomato)
1/4 cup brown sugar (gula perang)
1/4 cup apple cider vinegar (cuka epal, cuka kurma/khal tamar)
2 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce (kicap masin)
1/2 to 1 teaspoon liquid smoke flavouring, to taste (quanto basta, ikut suka; boleh cuba BBQ sauce)
1/2 teaspoon salt (garam)
1/4 teaspoon ground black pepper (serbuk lada hitam atau biji lada hitam ditumbuk)
1/4 teaspoon garlic powder (serbuk bawang putih atau titik 1 ulas bawang putih segar)
4 lbs boneless chuck roast (2 kg daging tanpa tulang dari bahagian peha untuk dipanggang)

How to

Combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce and liquid smoke flavouring/BBQ sauce in a bowl and stir to mix.

Add salt, pepper and garlic powder and stir to mix.

Place chuck roast in a slow cooker (sejenis alat memasak). Pour ketchup mixture over chuck roast. Cover and cook on low for 8 to 10 hours.

Remove roast from slow cooker and shred with a fork (like pulled beef). Return to slow cooker, stir and continue cooking for about 1 hour longer.

Serve with potato and coleslaw or serve in sandwich buns (sliders) with fries and slaw or serve in long sandwich rolls (submarine sandwich). Lightly but quickly dip submarine sandwich in beef broth before adding BBQ beef - serve hot with small jerkins.