Beef Barbecue


From Fenn Valley Vineyards

3 pounds rump roast, trimmed
1 can consomme
1 medium onion, thinly sliced
1 cup celery, chopped
1/4 cup brown sugar
1/4 cup Dijon-style mustard
2 tablespoons Worcestershire sauce
2 cups water
1/2 cup Fenn Valley Capriccio
1 cup catsup
15 ounces tomato sauce

Combine all ingredients in heavy pot. Simmer 5-6 hours. Cool. Shred meat and serve on buns.

Serves 12.

Wine Recommendation
Serve with Fenn Valley Capriccio.

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