Baked Barbecued Beef Sandwiches Recipes

BARBECUED BEEF SANDWICHES

Steps:

• Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
• Cook over medium heat with lid slightly ajar for 3 hours.
• Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

CONTEST WINNING BARBECUED BEEF SANDWICHES

Steps:

• In a Dutch oven, combine the beef and water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until tender. Drain cooking liquid, reserving 3/4 cup. , Cool beef slightly; shred and return to the Dutch oven. Add the cabbage, barbecue sauce, ketchup, Worcestershire sauce, horseradish, mustard and reserved cooking liquid. Cover and simmer for 1 hour. Serve warm in buns.

BARBECUE BEEF SANDWICHES

Steps:

• In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.

OPEN-FACED BBQ BEEF SANDWICH

Steps:

• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
• Season roast with salt and pepper. Rub minced garlic all over surface of roast. When oil is hot, place roast fat side down in Dutch oven. Pour mushrooms over roast and cover. Cook with coals or embers on the lid and a small amount under the oven.
• Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature. Shred meat with 2 forks and return to pot. Add barbecue sauce and mix well. Serve open-faced over Dutch Oven Sourdough Biscuits.
• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
• Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
• Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
• Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.

BAKED BARBECUED BEEF SANDWICHES

Steps:

• Preheat oven to 325°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In a Dutch oven, brown roast in oil on both sides; drain. Combine water, ketchup, onion, vinegar, Worcestershire sauce, chili powder, garlic and remaining salt and pepper; pour over meat. , Cover and bake 2-1/2 to 3 hours or until meat is tender. Remove roast; let stand 5 minutes before slicing, Skim fat from cooking juices. Return meat to the pan; heat through. Serve on rolls.

ROAST BEEF SANDWICHES

Steps:

• In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

HOT ROAST BEEF SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
• To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
• Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

BBQ BEEF BRISKET SANDWICHES

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

ADRIENNE'S OVERNIGHT BARBECUED BEEF SANDWICHES

Steps:

• Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
• Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.

TANGY BARBECUED BEEF SANDWICHES

Steps:

• In a Dutch oven, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in ketchup, brown sugar, water, Worcestershire sauce, mustard, vinegar and salt; heat through. Serve on buns. Freeze option: Place cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

BARBECUE BEEF FOR SANDWICHES

Steps:

• Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
• In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
• Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
• With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

BAKED BBQ BEEF

Steps:

• In a dutch oven, brown ground beef and onions and drain. Stir in the next eight ingredients. Bake uncovered at 325 degrees for 2 hours, stirring occasionally. Serve on buns and enjoy!

BAKED BARBECUED BEEF BRISKET

Steps:

• Combine the garlic powder, onion salt and celery salt; rub over brisket. Place in a shallow bowl; sprinkle with liquid smoke if desired. Turn to coat; cover and refrigerate overnight. , For sauce, in a large saucepan, combine 2 cups water, ketchup, onion, 4 tablespoons Worcestershire sauce, brown sugar, vinegar, celery seed, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Cool; cover and refrigerate., Place the brisket in a Dutch oven; add remaining water and Worcestershire sauce to pan. Cover tightly. Bake at 325° for 1-1/2 hours; drain. , Baste with sauce. Bake, uncovered, until meat is tender, 1-2 hours longer. Let stand for 20 minutes; thinly slice across the grain.

REALLY EASY BBQ BEEF SANDWICH'S

Steps:

• Slice the onion and slowly brown in 2 Tbsp of butter until onions are soft and carmelization begins, should be ready a little before the beef is done, sprinkle lightly with salt when done.
• In a medium bowl, combine ketchup, cola, and worcestershire and syrup.
• In a sauce pan, bring to a boil and then simmer, uncovered, 20 minutes,.
• stirring occasionally.
• While the sauce is cooking, slice the round steak and chop the pepper.
• In a 12 inch skillet on med-high setting heat the oil and add the chopped green pepper and cook for 2 mins (or until soft).and then add the sliced beef and garlic powder.
• Quickly cook the meat just until no longer red and no blood is showing, you may need to do this in batches. If the sauce is ready add the meat and peppers to it right away. If not just set the skillet aside for the few mins until the sauce has cooked for the 20 minutes.
• After the 20 mins add beef mix and gently simmer an additional 5 minutes.
• Serve on toasted buns with onions topping the beef mix.

BARBECUE BEEF SANDWICHES

Steps:

• Put the chuck roast in the crock pot. pour the can of coke over the roast, sprinkle the onion salt on top of the roast add the minced garlic and then smother the whole thing with barbecue sauce.
• Cook it on low for 8 - 10 hours. the meat will practically shred itself when you insert a fork into it. Just continue to move the fork around and mix the meat completely with the sauce.

SOUTHERN BARBECUED BEEF SANDWICHES

Steps:

• In 3 1/2- to 4-quart slow cooker, arrange beef. Add remaining ingredients except buns; mix well.
• Cover; cook on High heat setting 5 to 6 hours.
• Remove beef from slow cooker; place on cutting board. Shred beef with 2 forks; return to slow cooker, and mix well. Cover; cook about 20 minutes longer or until beef is moistened and hot.
• To serve, with slotted spoon, spoon about 1/3 cup beef mixture into each bun. Mixture can be kept warm for several hours on Low heat setting.

SNAPPY BARBECUE BEEF SANDWICHES

Steps:

• Place beef in a dutch oven.
• Combine all remaining ingredients, except the buns.
• Pour over beef.
• Cover and bake at 350° for 5 hours, turning beef occasionally.
• Shred beef with a fork.
• Serve on buns or rolls.
• Note: can keep this warm in a crock pot.
• This recipe can also be cut in half.

BBQ BEEF SANDWICHES

Steps:

• In a large bowl, whisk together the mustard and vinegar, then whisk in 3 tablespoons olive oil.
• Add the coleslaw mix, season with salt and pepper and toss.
• In a large, heavy skillet, heat 1 1/2 tablespoons olive oil over medium-high heat.
• Add half of the steak in a single layer and cook, turning once, until barely pink, about 2 minutes; transfer to a plate.
• Repeat with the remaining 1/2 tablespoon olive oil and steak.
• Return the first batch to the skillet and stir in the barbecue sauce until heated through, 1 to 2 minutes.
• Pile the meat onto the roll bottoms and mound some slaw on top.
• Set the roll tops in place.