Barbecued Beef

• 2 Tbsp. salad oil
• 4 to 5 lb. sirloin roast beef (rump or bottom) or pork
• 2 large onions, chopped
• 1 large green pepper, chopped
• 2 stalks celery, chopped
• 2 large cloves garlic, minced
• 1 c. catsup
• 1 (1 lb.) can stewed tomatoes
• 1/4 c. cider vinegar
• 1/3 c. packed brown sugar
• 1 tsp. chili powder
• 1/2 tsp. dry basil
• 1/2 tsp. oregano
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt

1. Saute onion, green pepper,
2. celery
3. and
4. garlic in oil; cook until onions are
5. limp.
6. Add
7. catsup,
8. tomatoes, vinegar, brown sugar and chili
9. powder.
10. Stir in basil, oregano, cinnamon and salt.
11. Partially cook
12. meat in roasting pan with 1 cup of water at 325u0b0 for about 2 hours.
13. Drain juices and save for future gravy if desired.
14. Spoon
15. sauce
16. over meat and continue to bake for 1 to 2 hours
17. until
18. meat
19. is
20. tender.
21. For
22. more taste, omit baking with water
23. and
24. use sauce from start; cook about 2 hours, cover loosely and refrigerate overnight.
25. (Not in
26. a cast iron pan). Finish
27. cooking
28. 2nd
29. day.
30. Serve
31. with rolls for sandwiches or use it as the main entree.

salad oil, sirloin roast beef, onions, green pepper, stalks celery, garlic, catsup, tomatoes, cider vinegar, brown sugar, chili powder, basil, oregano, ground cinnamon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=374401 (may not work)