Hot Beef Sandwiches
|Beef tip/Heel of round / rolled rump roast||4 Pound|
|Vegetable oil||2 Tablespoon|
|Canned condensed beef broth||21 Ounce (2 Cans Of 10 1/2 Ounce Each)|
|Water||2 Cup (32 tbs)|
|Onion||1 Medium, cut into fourths|
|Garlic||2 Clove (10 gm), crushed|
|Cold water||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Hamburger buns||6 , split|
Cook beef in oil in 4-quart Dutch oven over medium heat until brown.
Add broth, 2 cups water, the onion, garlic and pepper.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, about 3 hours.
Remove beef from broth; cool slightly.
Shred beef into small pieces with 2 forks.
Strain broth; add enough water to measure 4 cups.
Return broth mixture to Dutch oven.
Skim excess fat.
Heat to boiling.
Shake 3/4 cup cold water and the flour in tightly covered container; gradually stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in shredded beef.
Divide beef mixture between two 1 1/2-quart freezer containers.
Cover, label and freeze no longer than 2 months.