Friday, July 23, 2010

Peach BBQ

This BBQ recipe is seriously delicious! It's not a quick recipe because of slow cooking the beef, but it is worth waiting for.

Beef Brisket 4pounds
1 cup ketchup (I used Organicville because it's gluten free, but any ketchup that is REAL*** will work.)
1/2 cup cider vinegar
1/2 cup water
3 heaping teaspoons brown sugar, dark or light
1/2 teaspoon dry mustard (can use more or add more later to give more tartness)
1/4 teaspoon salt
1/8 teaspoon pepper (optional)
olive oil
1 medium onion, chopped small
2 large peaches, peeled, pitted, chopped

Throw that brisket in a crock pot and cook it slowly until it falls apart. I let one cook overnight set at low. Once cooled, I pulled it into strings with a fork and added the sauce.
Here's how to make the sauce.
In a bowl, mix ketchup, vinegar, water, brown sugar, dry mustard, salt, and pepper.
In a large, heavy bottomed pot, sauté onion in olive oil. When onions begin to turn translucent, add peaches. Stir quickly for a minute or two. Add the ketchup mix and stir well. Add the stringy beef and stir gently until warm.

I served this on crispy ciabatta rolls once, whole grain buns once, and even on a tortilla. I believe that my family would eat it served on cardboard. It's that good!

*** Note on ketchup- I have been accused of being a food snob. This is not a case of "my ketchup can beat your ketchup." (My homemade could!!!) It's just good old fashioned common sense and hours reading about nutrition. The inexpensive, common grocery store ketchup contains lots of high fructose corn syrup. I avoid it like the plague. There are many other fine ketchups on the market that are sweetened with things like sugar, organic evaporated cane sugar, or brown sugar.

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