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Mary Gail's Dripped Beef Recipe

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This recipe for Mary Gail's Dripped Beef, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorrie Tabor
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. beef chuck roast cut up into cubes, with most fat trimmed
2 medium chopped onions
1 bell pepper chopped
6 stalks celery chopped
1 bottle BV Beefer Upper Beef Extract
salt, pepper, garlic powder,
a few dashes of tabasco sauce, and worchestershire sauce
Pistolettes

Directions:
Directions:
In Crock Pot, salt and pepper beef, cover with vegetables and pour beef extract over all. Cook 2 hours on high, add garlic powder, tabaso and worchestershire sauce, and then 8 hours on low. Check occasionally and shred beef as it simmers.
Serve with pistolettes.

Personal Notes:
Personal Notes:
This was a favorite at the Krewe of Kooyon and at large family gatherings and parties.

 

 

 

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