BARBECUED BEEF
This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.
Provided by CORWYNN DARKHOLME
Categories 100+ Everyday Cooking Recipes
Time 10h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g
BEEF BARBECUE
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. -Karen Walker Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 218 calories, Fat 7g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 253mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
EASY CROCK POT BBQ BEEF RECIPE
This slow cooker bbq beef sandwich recipe is perfect for a busy weeknight dinner or your next party or pot luck. Everyone loves this easy crock pot beef.
Provided by Eating on a Dime
Categories Appetizer Main Course
Time 8h10m
Number Of Ingredients 7
Steps:
- Place the roast in the slow cooker.
- Season with salt, pepper, garlic, and worcerstershire sauce.
- Top with half the bbq sauce and beef broth.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Shred and stir to combine.
- Stir in the other 1 cup bbq sauce.
- Serve on your favorite buns or Hawaiian rolls and enjoy!
Nutrition Facts : Calories 491 kcal, Carbohydrate 41 g, Protein 52 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 141 mg, Sodium 1719 mg, Fiber 1 g, Sugar 32 g, UnsaturatedFat 6 g, ServingSize 1 serving
GRILLED THAI CURRY BEEF ROLL
Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
- Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
- For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
- Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
- Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
- Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.
BEEF ROLL UPS
Beef Roll Ups . Delicious tender pieces of beef wrapped around cheese and vegetables and coated in a lovely Balsamic Glaze. A really quick and easy recipe too
Provided by Lovefoodies
Categories Beef
Time 20m
Number Of Ingredients 13
Steps:
- Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
- Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
- Cut the peppers and onion to matchstick size and set aside.
- In a pan, melt the butter then add the shallots and cook until translucent.
- Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
- Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
- Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
- Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
- Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
- When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
- Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 320 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
BARBECUED BEEF ROAST
Try this roast for baked-in barbecue flavor! My daughter makes it in the slow cooker and it turns out great that way, too. Leftovers? Shred and serve in buns. Luana Kempf-Ashley, North Dakota.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.
Nutrition Facts :
GRILLED BEEF ROLLS
Steps:
- Whisk together soy sauce, and brown sugar in a small bowl until sugar is dissolved. Set aside. Cut beef crosswise into 1/4-inch-thick slices. Flatten each piece of beef, with a meat pounder, until it is 1/8-inch-thick. Don't over flatten. Transfer slices to a large plate.
- Dip a slice of beef into soy mixture and place on a clean surface. Season with pepper. Put 2 pieces of scallion green and 1 piece of each pepper across the width of beef. The vegetables should extend over both edges. Roll up lengthwise and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
- Brush a grill pan with oil and heat until hot, or heat oven broiler. Grill or broil the rolls, brushing with the sauce and turning until the meat is medium rare, 2 to 4 minutes. Cut each roll in half. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, add scallion rings, serve on the side.
BARBECUED BEEF ROLL
Make and share this Barbecued Beef Roll recipe from Food.com.
Provided by Julesong
Categories Meat
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes.
- Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet.
- Brush top of steak with 1/2 cup barbecue sauce.
- Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.
- Beginning with long side, roll steak tightly and tie with string.
- Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan.
- Pour remaining barbecue sauce and water over steak.
- Cover tightly and cook slowly for 1 1/2 hours or until meat is tender.
- During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives.
- Place steak roll on warm serving platter.
- Granish with tomato roses.
- Place green pepper slices around roses for leaf effect.
- Serve remaining barbedcue sauce with beef roll.
- NOTE:
- Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger.
- Continue wrapping, forming the petals of a rose.
- Gently lift tomato rose from finger tip to serving paltter.
- Repeat for other roses.
Nutrition Facts : Calories 277.3, Fat 14.3, SaturatedFat 5, Cholesterol 19.8, Sodium 950.4, Carbohydrate 31.5, Fiber 2.1, Sugar 18.1, Protein 7.3
GRILLED BEEF ROLLS WITH SCALLION SOY DIPPING SAUCE
Similar to Japanese negamaki, these skewered beef rolls are filled with thin slices of red, yellow, and green bell peppers and served with an Asian-style dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 dozen
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not overpound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.
- Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
- Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.
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BBQ BEEF CASSEROLE RECIPE - PILLSBURY.COM
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4.5/5 (29)Category EntreeServings 8Total Time 1 hr
- In 10-inch skillet, cook 2 lb lean (at least 80%) ground beef and 1/4 teaspoon fine sea salt over medium heat 3 minutes, stirring frequently. Add 1/2 medium onion, chopped; cook 3 to 5 minutes longer or until onion has softened and beef is thoroughly cooked, stirring occasionally.
- Remove from heat. Add 1 jar (18 oz) barbecue sauce; stir until well combined. Spoon beef mixture into ungreased 2-quart baking dish. Stir in 2 cups shredded sharp Cheddar cheese (8 oz).
- Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls. Place sheet of dough over beef mixture to cover, tucking in sides of dough. Place baking dish on sheet pan or cookie sheet.
BARBECUED BEEF OR PORK ON ROLL USDA - HEALTHY SCHOOL …
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Estimated Reading Time 1 min
- Combine onions, celery, granulated garlic, ketchup, tomato paste, vinegar, brown sugar, dry mustard, pepper, and cayenne. Bring to boil. Reduce heat and simmer, uncovered, for 10-15 minutes, stirring frequently.
- Remove fat from canned beef or pork, reserving juices. Add beef or pork, with juices, to sauce and stir. Bring to boil. Reduce heat. Simmer, uncovered, approximately 20-30 minutes. Stir occasionally.
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- To make the nuoc cham: In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, carrots (if using), garlic, and chili (if using) and whisk to combine. Store in an airtight container in the refrigerator.
- To make the marinade: In a small bowl, whisk together fish sauce, sugar, water, garlic, and black pepper. Place steak in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
- Heat oil in a small skillet over medium-low heat until just shimmering. Add in garlic and ginger and cook, stirring occasionally, until fragrant and softened, but not browned, about 2 minutes. Transfer garlic and ginger to a paper towel lined plate and let cook for 5 minutes.
- Remove a strip of steak from the marinade and lay out flat. Place a pinch of the garlic and ginger mixture on one end of steak and roll strip closed starting from that end. Repeat with all remaining pieces of steak.
GRILLED BEEF ROLLS RECIPE - ERIC BANH, SOPHIE BANH | …
From foodandwine.com
- Light a grill. In a medium bowl, mix 1 tablespoon of the oil with the fish sauce, lemongrass, five-spice powder, honey, minced garlic and 1/2 teaspoon of salt. Add the flank steak and toss to coat.
- Using scissors, snip off the stems from the grape leaves and spread a few of the leaves out on a work surface. Place 2 slices of the garlic in the center of each leaf. Top with 2 slices of steak, 2 pieces of jicama and 2 basil leaves. Roll up the leaves into tight cylinders, tucking in the sides as you roll. Repeat with the remaining grape leaves, garlic, steak, jicama and basil. Thread the rolls onto 4 pairs of skewers, so that each pair holds 3 rolls. Lightly brush the skewered rolls with oil.
- In a small skillet, heat the remaining 1/4 cup of oil until just beginning to smoke. Remove from the heat and add the scallions and 1/2 teaspoon of salt. Immediately pour the hot scallion oil into a ramekin.
- Grill the rolls over moderately high heat, turning once, until lightly charred outside and firm, about 8 minutes. Transfer the rolls to a platter and drizzle the scallion oil on top. Sprinkle with the peanuts and serve.
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