Time Required: 5 hours

Shadrake BBQ Beef

The famous Shadrake family BBQ beef. Enough said.

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This recipe is best made a day in advance and reheating it; doing this allows the flavors to really settle overnight. That being said, it's still delicious same-day!

I recommend serving this with Stubbs Original BBQ sauce and either Silver Spring horseradish sauce or Beaver Zesty Deli horseradish sauce. Or just eat it plain and marvel at how delicious it is on its own.

You can also use this as a filling for the stuffed milk buns recipe on this site!

Shadrake BBQ Beef


  • 6 lbs chuck beef (boneless chuck steak or chuck roast), pre-cubed (stew cut) if available
  • 2 lbs pork butt, pre-cubed (stew cut) if available
  • 2 stalks celery
  • 4-6 oz Kikkoman soy sauce, to taste
  • ½ cup water, plus extra as needed


  1. Preheat the oven to 350°F.
  2. Cut as much fat from the beef and pork as possible, then cube the beef and pork into 2-3" pieces. If you purchased pre-cubed meat, just cut any particularly large pieces in half (down to 2-3" to match the others).
  3. Coarsely chop the celery.
  4. Add the meat, celery, 4 oz of soy sauce, ½ cup of water to a metal (this is important) roasting pan. Stir to combine evenly.
  5. Cover the roasting pan with a lid or aluminum foil and place in the oven.
  6. Roast for 4.5-5 hours total. After 1.5-2 hours (when you start to smell it), start checking on it every 30 minutes to see if it's crusting (any bits at the top are starting to get dry, burnt, or crisp), add water as needed to not burn on top (but not so much water that the meat is floating), and stir to keep all pieces evenly moist.
  7. After 4 hours of roasting, press on the meat with a fork to see if it shreds easily. Once it does, use two forks to shred all the meat. Taste to see if it needs more soy sauce or is too dry, then add soy sauce or water as needed. If you add more of either, let roast an additional 15 minutes (still covered) and repeat the tasting/adjusting process as needed until it is juicy and delicious.
  8. Refrigerate to use in the next few days, or freeze for up to 3-6 months. Reheat in the stove or microwave, stirring and adding water as needed to reach the desired consistency.
  9. Serve on sesame buns with bbq sauce and horseradish sauce.