All American Barbecued Beef With Noodles Recipes

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

ALL-AMERICAN BARBECUE SAUCE

Steps:

• Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.

ALL-AMERICAN BARBECUE SANDWICHES

Steps:

• In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.

BARBECUED BEEF WITH LEMON GRASS AND NOODLES

Steps:

• For the marinade, pound the garlic, sugar, and shallots in a mortar into a paste. Add the fish sauce, sesame seeds, black pepper, sesame oil, and lemon grass. (The lower third of the stalk of lemon grass should be sliced thinly, then minced, before adding to the mortar. It's best to mince in a food processor).
• Slice beef into thin crosswise slices, 1/8-inch thick, place in a bowl and cover with marinade for about 1 hour.
• Preheat a ridged grill or broiler and place the meat on the hot grill. Cook for 1 minute on each side. Cool to room temperature.
• Cook the rice sticks in boiling water for about 4 minutes. Drain, rinse, and set aside.
• To serve, set out 4 to 6 bowls and arrange the food in the following manner:
• Place some shredded cucumber and lettuce in the bottom of each bowl, then sprinkle on some of the mint and coriander. Distribute the noodles among the bowls. Arrange the meat over the noodles. Sprinkle with more mint and cilantro, plus the chopped peanuts. Add a few pieces of shredded hot pepper on top and decorate with a sprig of cilantro.
• Serve with a bowl of nuoc cham to sprinkle on top.
• For Nuoc Cham, peel garlic. Split the chile and remove seeds and membrane. Cut into pieces and put into mortar with garlic and sugar. Pound to a paste. Squeeze the lime juice into the paste and with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water.

BARBECUED BEEF CUBES OVER NOODLES

Steps:

• In a large skillet with a lid saute onion in butter or margarine over medium heat.
• Add meat and mushrooms.
• Cook until meat is browned.
• Mix in mustard, Worcestershire sauce, vinegar,garlic powder, pepper and ketchup.
• Reduce heat, cover and simmer add water if needed, about 1 hr to 1 1/2 hr or until meat is tender.
• Serve hot over egg noodles.

ALL-AMERICAN BARBECUE MEATLOAF

Steps:

• Preheat the oven to 400°F.
• Crush the crackers. I use the food processor to get finer crumbs.
• Mix the meat, soup, and egg together with the seasonings.
• Add cracker crumbs until the texture is firm but not dry.
• Press the meatloaf mixture into a loaf pan.
• Bake until almost done.
• Top with barbecue sauce and American cheese. Continue baking until sauce is heated, cheese is melted and meatloaf is done (160° on the meat thermometer).
• Muffin variation: Divide meatloaf mixture into 6 even portions.
• Press into large size muffin tin that has been sprayed with non-stick cooking spray.
• If adding a sauce, form a well in the top of each muffin.
• Check baking time carefully, as the smaller size allows the dish to bake more quickly. I have found that baking time is reduced to about 35 minutes in this form.

GRILLED LEMONGRASS BEEF AND NOODLE SALAD

Steps:

• Make marinade:
• Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
• In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
• In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
• Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
• Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
• While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
• In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.