Brown chuck in frying pan. Drain. Place in large pot or dutch oven
Saute celery and onions until soft. Place in pot.
Mix together Mustard, Brown sugar,Vinegar and worchester sauce. Place in pot. Add catsup.
Stir thoroughly and simmer for about 2 hours.Stirring occasionally. If barbecue looks dry, add a bit more catsup.
Recipe can be doubled or tripled and remainder frozen for a later time.
This recipe has been added to the following public cookbooks:
Rosina's Cookbook,
when you want the very best !,
Sheila's Recipe Collection,
Bar-B-Q,
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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