Beefbarbecue Recipes

SHREDDED BEEF BARBECUE

Steps:

• Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Combine next 10 ingredients; pour over roast., Cover and cook on low until meat is tender, 8-10 hours. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.

BEEF BARBECUE

Steps:

• Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

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.

FAMOUS BEEF BARBECUE

Steps:

• In a large bowl or pot, soak the meat in cold water to cover and refrigerate overnight. Remove meat from water, wipe clean and set aside. Strain soaking water and reserve 1/3 cup.
• Peel ginger and grate against the finest side of the grater, keeping a bowl beneath to catch juices. Measure out 1 tablespoon of ginger juice. In a small saucepan, combine the 1/3 cup reserved water, papaya puree, ginger juice, honey and soy sauce. Cook over very low heat 10 minutes; do not let boil. Remove and allow to cool slightly.
• In a blender, combine 6 tablespoons of the cooked sauce, pear, pineapple, onion, rice wine, garlic, pepper, scallions and sugar. Puree until smooth. Stir in sesame seeds. Pour into small saucepan and cook over low heat 30 minutes, stirring occasionally.
• Place beef on a plate. Pour 6 tablespoons of the marinade onto plate and rub into beef. Rub sesame oil into beef. Set aside 10 minutes.
• Prepare grill. Grill meat 2 minutes on each side, or until brown on outside, for medium beef.

BARBECUED ROAST BEEF SANDWICHES

Steps:

• In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
• Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture.

LEFTOVER ROAST BEEF BAR-B-QUE SANDWICH FILLING

Steps:

• Shred or cut roast into thin slices (I shred).
• Mix enough bar-b-que sauce to make moist.
• Put into bowl with a lid.
• Refrigerate overnight or freeze.
• When ready to use, thaw, if frozen and microwave until hot, usually 2 minutes at a time until hot.
• Serve on buns with sliced onion and pickles.

EASY BEEF BBQ

Steps:

• Place beef in a slow cooker and add beer.
• Cook on low overnight.
• Next day drain and shred, meat should fall apart very easily.
• Mix sauce ingredients together and add to meat.
• cook on low in slow cooker until ready to serve.

BARBECUE BEEF AND POTATO BAKE

Steps:

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• Make potatoes as directed on pouch, using water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
• Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.