Grandma Petrie's Pulled Beef BBQ Recipe recipe: This was a popular favorite at Cincinnati's House of Morgan resturant from the 50's to the 80s'. Measurements are US. * Step One - Cooking the meat 3 lbs beef loin (or pork loin). 1 onion, chopped fine 2 stalks celery, chopped fine 1/2 green pepper, chopped fine ½ package dry onion soup mix 24 ounces water dash salt dash pepper Cut roast into two-inch cubes. Mix ingredients together. Bring to boil. Reduce heat to low. Simmer covered in 2 quart pot for 90 minutes to two hours. Remove from heat. Strain meat from liquid. Important: Reserve liquid for sauce. Pull beef while still warm. It will shred easily by hand or with two forks. Refrigerate pulled meat if needed for up to 48 hours. * Step Two - Creating the Sauce 2 onions, chopped fine 2 stalks celery, choopend fine 1 green pepper, chopped fine 1.5 cups tomato ketchup 2 tsp chili powder 1 tsp garlic powder 4 ounces bottled bbq sauce (choose your favorite brand) 2 ounces cider vinegar 1/2 cup brown sugar, packed firm 3 ounces Worcestershire sauce 12 ounces of reserved liquid (from Step One) Mix ingredients very well. Bring to boil. Reduce heat to low. Simmer low for 30 minutes uncovered, stirring occasionally. * Part Three - Making the BBQ Mix pulled beef and sauce very well. Simmer on medium-low, covered for one hour. Serving Suggestion Serve on toasted bakery buns with pickles and/or cole slaw. Keeps refrigerated for 4 days. Keeps frozen for three months. ....I'm posting this for archival purposes. This recipe for pulled beef bbq is by my maternal grandmother, Bettie Petrie. I got this recipe from her today (Oct 2, 2005). She and her husband, Joe Petrie, were restaurateurs in Cincinnati, OH. They ran several restaurants at once. My grandparents retired from the restuarant business about 1980. Their last diner, The House of Morgan, was located at Broadway & 8th in Cincinnati.