Slow Braised Barbequed Beef Bites

Photo from Lord Byron's Kitchen

This recipe had such good intentions. I mean all those ingredients together sounds like it'd make a delicious dish. I wish it had. 

It wasn't horrible, just not what I was expecting. It lacked something. It took me all night to figure out what exactly was missing. And as I dosed off to sleep it hit me (naturally). It needed apple cider vinegar not white vinegar. 

When I think "BBQ" I think tangy and you get that tang from the ACV. This was missing that tang. If I make it again I'll use that instead. 

Otherwise, the recipe was simple, toss it all in a crock pot and leave it kinda recipe. Perfect on so many levels. Just not tangy.

Slow Braised Barbequed Beef Bites

Recipe from Lord Byron's Kitchen

Serves 4

• 2 pounds stewing beef, cut into 1-2 inch cubes
• 1 large onion, chopped
• 1 tsp salt
• 4 T white vinegar
• 4 T Worcestershire sauce
• 4 T brown sugar
• 2 tsp paprika
• 2 tsp chili powder
• 1 c ketchup
• 2 c water

Preheat oven to 325 degrees.

Whisk together the vinegar, Worcestershire sauce, water, ketchup, salt, paprika, chili powder, and sugar. Set aside.

Place the beef, in an even layer, into a Dutch oven or roasting pan with a good fitting lid.

Sprinkle the chopped onion over the top of the beef.

Pour over the sauce mixture.

Place a lid on the pan and bake for 2 and a half hours, stirring at the one hour and two hour mark.

Remove the lid and bake for 30 minutes more.

Serve immediately.