My Aunt Margarets Beef Barbecue In Buns Recipes

BARBECUED BEEF ON BUNS

Steps:

• Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

BEEF AND PORK BUNS

Steps:

• Distribute the meat evenly over the bottoms of the kaiser rolls. Place approximately 2 ounces of the barbecue sauce over the meat. Place the top of the roll on the meat and serve with a knife and fork.

BARBECUE BEEF ON BUNS (A FANTASTIC RECIPE!)

Steps:

• Place the chuck roast in a very large pot and cover with water. The water level must be at least 2 inches above the top surface of the roast. If you don't have a large enough pan a large soup pot will work, but the water level fills the pan over three-fourths full, and you will have lots of splatters on your stovetop (to alleviate this problem, cover your entire stovetop, except for the heating element you have your pan sitting on, with aluminum foil). It's imperative that you always keep the water level at least 2 inches above the roast. If you use a soup pot, add more water about every 30 minutes! When I cook the roast I USE A LID to partially cover the pot.
• Bring the water to a boil, and cook for about 3 hours until the meat is tender. (I keep the heat a little lower than medium-high, which is a fairly strong boil. Recently I cooked a chuck roast weighing 4.16 pounds and it took 3 hour and 15 minutes, I'm sure the cooking time will vary according to the weight of the meat and how hard the meat boils).
• Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a LARGE saucepan thoroughly combine the ketchup, Worcestershire sauce, pepper, chili powder, vinegar, sugar, and onion. Cover and refrigerate for later use. Don't use a medium saucepan because the sauce gets so hot that it can pop out of the pan and can burn your hand.
• When the roast is done, remove it from the water with a sharp meat fork and place it on a platter to cool slightly.
• When the roast is cool enough to handle, shred the meat by hand (I shred the beef with a dinner fork, and then pull the larger pieces of meat apart with my fingers).
• Remove the barbecue sauce from the refrigerator, and over high heat, stirring constantly, bring the sauce to a boil. Remove from heat and cool.
• Pour the sauce over the meat, and refrigerate for at least 8 hours before serving in order for the sauce flavors to absorb into the meat.
• When ready to serve, reheat the meat on the stove, in the microwave, or in an electric slow cooker.
• Serve on buns.
• Note: I freeze any meat that I don't use up within 3 to 4 days. I use fold-top plastic sandwich bags, placing 1/2 cup barbecue beef in each bag. I then, place all the little bags within a large freezer bag and place them in the freezer. One 4.16 pound beef chuck roast will give you approximately 15 servings (1/2 cup each).

LOOSE MEAT ON A BUN, RESTAURANT STYLE

Steps:

• Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.

HOMESTYLE ALBERTA BEEF ON A BUN

Steps:

• Place frozen roast in roasting pan.
• Heat, uncovered, at 450 degrees for 45 minutes (30 minutes for smaller roast).
• Remove roast from oven, and season with garlic and pepper.
• Cover, decrease heat to 275 degrees, and roast for approx 4 hours until fork tender.
• Pull apart roast with fork.
• Layer ingredients into slow cooker (1 layer beef, 1 layer au jus from roasting pan, 1 layer BBQ sauce). Repeat until all ingredients have been added.
• Heat on low until warmed through and bubbling (2-3 hours).
• Spoon onto sliced Kaiser rolls, and enjoy!

AUNT COOKIE'S SECRET BARBEQUE BEEF SANDWICHES

Steps:

• Place peppers, onions and meats into a large pot. Stir vigorously to mix together. Do NOT brown the meat!
• Add the sauces.
• Turn the stove on at this point to medium heat. Cook the raw meats and veggies in the sauces for about 15 minutes until the meats begin to break up and cook.
• Reduce the heat to medium/low, cover, and continue cooking for about an hour, stirring frequently to break up the meats.
• Taste for seasoning and add the brown sugar if you like your barbeque sweeter. Continue cooking and stirring for another hour, until flavors are melded.
• Leave cover off for the last 15 minutes to thicken the bbq. Serve on hamburger buns.

STEAMED BARBECUE PORK BUNS

Steps:

• Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
• Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
• Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
• Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
• Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
• Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

BARBECUE WITH BUN

Steps:

• Brown ground beef, drain, put back in pan.
• Add diced onion and bell pepper (you can use 1/2 each red and green bell pepper), tomato sauce, chili powder (use as much as you want).
• Slow cook this. Add water if needed to be wet.

BEEF BRISKET ON BUNS

Steps:

• Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours. , Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13x9-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Serve on buns if desired.