Ovendeeppitbarbecuedbeef 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.

OVEN DEEP PIT BARBECUED BEEF

Steps:

• Start the day before serving.
• Mix seasonings well and roll the roast in the mixture.
• Pour the liquid smoke over the roast.
• Tear 8 layers of heavy duty foil in approximately 24 inch lengths.
• Wrap the roast in each piece of foil individually, sealing layer each well.
• After using 4 lengths of foil, place roast in a large brown grocery bag and seal with masking tape.
• Continue with the other 4 lengths of foil, again, sealing well.
• Place in a large roasting pan and put into a 200°F oven for 24 hours.
• Do NOT disturb the meat while roasting.

OVEN BARBECUED BEEF BRISKET

Steps:

• Preheat oven to 300 degrees.
• Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.

BEST BARBECUED BEEF

Steps:

• Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
• In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
• Preheat broiler.
• Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.

'LIL' JOHN'S OVEN DEEP PIT

Steps:

• Additional Items needed: Large Roasting or Sheet Pan, Heavy Duty Aluminum Foil, Butchers String, Large Brown Paper Shopping Bag.
• Tear 3 sheets of aluminum foil large enough to cover and seal meat.
• Place meat in a mixing bowl and pour the soy sauce over meat and being sure to get the soy sauce all over the meat.
• Place meat on the sheets of foil.
• Mix all the dry seasonings together and rub over the top and sides of the meat.
• Bring the first sheet of foil sides up and fold together being careful not to let the liquid run out, Then fold up the ends of the foil to seal, Make sure there are no leaks.
• Continue folding up the remaining sheets of foil one at a time.
• Carefully place the wrapped meat in the bottom of the Brown Paper Bag and fold the bag snugly and tie up with the two pieces of butchers string.
• I like to refrigerate 1-2 hours before cooking, However you can cook right away.
• When ready to cook preheat oven to 225°F.
• Place the meat package (keep it in the foil and paper bag tied)in the roasting pan or sheet pan and cook for 12 hours.
• Pull the packaged meat out and let rest for at least 10 minutes.
• Remove the paper bag and carefully (It's Hot!) open the foil and lift the meat out with a spatula (the meat should be falling apart)and place into a deep container, Retain all the juices, with 2 forks shred the meat well and pour the remaining juices over the meat and stir.
• Serve with sour cream, salsa or whatever ya like.

BARBECUED BEEF

Steps:

• Using a very sharp knife, cut the beef into very thin slices, each about 5 inches long and 2 inches wide. Place them in a large nonreactive bowl and set aside. In another bowl, combine the soy sauce, water, sugar, sake, scallion, garlic and sesame oil and stir until the sugar is dissolved. Pour the mixture over the meat and set aside to marinate at room temperature for 1 hour, stirring occasionally.
• When ready to cook, prepare a charcoal or table-top grill with a fairly fine grill surface. When very hot, remove the meat from the marinade and discard the marinade. Grill the meat until nicely browned, about 2 to 3 minutes per side. (Alternatively, preheat a large cast-iron skillet over high heat and cook the meat slices a few at a time, turning once, until browned.) Transfer to a warmed platter.
• Place soybean paste, hot peppers and garlic in separate bowls and place lettuce leaves on a plate. Serve with rice and side dishes (recipes follow). To eat, top a lettuce leaf with a piece of meat and your choice of garnishes or side dishes, fold the leaf over the filling and eat with your fingers.

ONE POT OVEN BAKED BEEF

Steps:

• Preheat oven to 180C fan forced (200C normal).
• Whisk the soy, worcestershire, flour, seasonings, bay leaves and thyme sprigs in a casserole dish (or heavy bottomed pot that can go into the oven).
• Briefly cook over a medium heat until the flour has dissolved.
• Add the cubed beef, garlic, carrot, (potatoes and celery if using), onion, red wine and beef stock.
• Stir with a wooden spoon, cover and cook in the oven for about 1 1/2 hours until the beef is tender, stirring a couple of time.
• Taste the sauce for seasoning and adjust if required.
• If not using the potatoes serve with mashed potatoe or rice.