Texas Barbecued Beef Sandwiches

• 3 stalks celery, approximately
• 4 large onions, approximately
• 3 cups dry red wine
• 1 (10 1/2 ounce) can condensed beef broth
• 1 (6 ounce) can tomato paste
• 2 tablespoons Worcestershire sauce
• 2 cups chili sauce
• 3 lbs boneless chuck steaks, about
• 12 hoagie rolls, split

1. Finely chop the celery so that you have 2 cups; chop the onions finely to have 2 cups.
2. Mix onion and celery with wine, beef broth concentrate, tomato paste, Worcestershire sauce, and chili sauce until well-blended.
3. Cook mixture in a saucepan for 20 to 25 minutes, then press mixture through a sieve.
4. Cool.
5. Place chuck steak in a shallow pan or glass dish.
6. Pour marinade over top.
7. Turn steak in marinade several times and allow to marinate for 2 hours at room temperature.
8. Drain the steak, reserving the marinade.
9. Place steak on grill 6 inches above gray coals.
10. Grill 30 minutes, brushing with marinade and turning every 5 minutes.
11. Heat the remaining marinade and keep warm.
12. Toast rolls on grill.
13. Cut the beef into paper-thin slices and place on rolls.
14. Spoon hot marinade over meat and replace tops of buns.

stalks celery, onions, red wine, condensed beef broth, tomato paste, worcestershire sauce, chili sauce, hoagie rolls

Taken from www.food.com/recipe/texas-barbecued-beef-sandwiches-86015 (may not work)