Southern Barbecue Beef Recipes

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SOUTHERN BARBECUE BEEF



Southern Barbecue Beef image

Creamy deli coleslaw is the secret condiment Andrea Johnson uses to top her zesty barbecue sandwiches. "It boosts the nutrition and adds a delightful crunch," explains the creative Freeport, Illinois cook.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound lean ground beef (90% lean)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/3 cup ketchup
4-1/2 teaspoons cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
2 kaiser rolls, split
1/2 cup creamy deli coleslaw

Steps:

  • In a nonstick skillet, cook the beef, onion and green pepper over medium heat for 4-5 minutes or until meat is no longer pink; drain. , Stir in the ketchup, vinegar, brown sugar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. Spoon onto roll bottoms; top with coleslaw. Replace roll tops.

Nutrition Facts : Calories 519 calories, Fat 17g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1051mg sodium, Carbohydrate 61g carbohydrate (23g sugars, Fiber 4g fiber), Protein 30g protein.

BARBECUED BEEF



Barbecued Beef image

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

1 ½ cups ketchup
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 (4 pound) boneless chuck roast

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

SOUTHERN BARBECUED BEEF TIPS



Southern Barbecued Beef Tips image

A Southern classic that is delicious and easy to make. The sauce is a sweet and tangy barbecue sauce that cooks with the meat, flavoring both the sauce and meat. My family loves this dish! Thanks BarbiAnn!

Provided by Dawn399

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 onion (chopped)
1 tablespoon butter
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon distilled white vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup catsup
1 lb sirloin, cut into cubes or cooked rice

Steps:

  • In a large skillet over medium heat, saute onions in butter, when onions are tender add meat and cook until browned.
  • Mix in mustard, Worcestershire sauce, vinegar, salt, pepper, sugar and catsup.
  • Reduce heat, cover and simmer for 45 minutes, stirring occasionally.
  • Serve over rice.

SOUTHERN BARBECUED BRISKET



Southern Barbecued Brisket image

Ever since a former neighbor shared this recipe with me, it has been a family favorite. Since it makes a lot, it's good for a company dinner or buffet. The meat gets nice and tender from baking slowly for several hours. -Lorraine Hodge, McLean, Virginia

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 12 servings.

Number Of Ingredients 10

1 fresh beef brisket (5 pounds)
1 large onion, chopped
1 cup ketchup
1/4 cup water
3 tablespoons brown sugar
1 tablespoon Liquid Smoke, optional
2 teaspoons celery seed
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper

Steps:

  • Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat., Carefully open foil to allow steam to escape. Remove brisket from foil; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Spoon sauce over meat. Cover and bake for 1 hour or until heated through.

Nutrition Facts : Calories 279 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges

SOUTHERN-STYLE BRISKET



Southern-Style Brisket image

Provided by Food Network Kitchen

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 18

2 teaspoons chili powder
2 teaspoons mustard powder
2 teaspoons packed dark brown sugar
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 to 4 pounds point-end brisket, preferably with 1/4-inch-thick fat cap
2 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 tablespoon chili powder
3/4 cup apple cider vinegar
3/4 cup ketchup
1/3 cup fresh lemon juice (2 to 3 lemons)
1/3 cup Worcestershire sauce
1/3 cup packed dark brown sugar
3 tablespoons yellow mustard
1/4 teaspoon ground allspice
Freshly ground black pepper

Steps:

  • Make the brisket: Combine the chili powder, mustard powder, brown sugar, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Rub on the brisket, cover and refrigerate overnight.
  • Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature. Soak a few handfuls of mesquite or hickory wood chips in water 30 minutes; drain.
  • Preheat a grill to low, then prepare for indirect heat: For a gas grill, turn off the burners on one side; put the wood chips in a smoker box and position under the grate over the heated burners. For a charcoal grill, push the coals to one side; once the temperature registers 200 degrees F (you should be able to hold your hand 5 inches from the coals for 6 seconds), scatter the wood chips on top. Position a drip pan under the grate on the cooler side of the grill.
  • Put the brisket fat-side up on the grill above the drip pan. Cover and grill, undisturbed, until a thermometer inserted into the thickest part registers 185 degrees F to 200 degrees F, 3 hours, 30 minutes to 5 hours. If using a charcoal grill, leave the vents nearly closed and scatter 6 to 8 unlit charcoal briquettes and a handful of prepared wood chips on top of the lit coals every 45 minutes to 1 hour. Remove the brisket from the grill, wrap in foil and let rest at least 30 minutes. Pour the drippings from the drip pan into a bowl and let cool completely.
  • Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, 30 seconds. Add the chili powder and cook, stirring, until brick red, about 30 seconds. Stir in 1 1/2 cups water, the vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice and 3/4 teaspoon black pepper. Bring to a low simmer and cook, stirring occasionally, until slightly thickened, 45 to 55 minutes. Remove from the heat and let cool slightly.
  • Whisk the reserved drippings, then whisk 1 to 2 tablespoons into the barbecue sauce. Thinly slice the brisket against the grain. Serve with the barbecue sauce.
  • Dry cast-iron pans thoroughly with paper towels after washing to keep them from rusting.

SOUTHERN BARBEQUE PULLED BEEF SANDWICHES



Southern Barbeque Pulled Beef Sandwiches image

Barbeque beef, southern-style, made in the slow cooker. Serve on Kaiser rolls with a side of cole slaw.

Provided by Chriss Minnick

Categories     100+ Everyday Cooking Recipes

Time 7h50m

Yield 8

Number Of Ingredients 9

cooking spray
½ cup beef broth
1 teaspoon liquid smoke flavoring
1 tablespoon olive oil
1 (4 pound) boneless beef chuck roast
3 tablespoons barbeque seasoning (such as Grill Mates® Smokehouse Maple)
2 tablespoons Worcestershire sauce
2 cups barbeque sauce
8 Kaiser rolls, split

Steps:

  • Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
  • Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
  • Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
  • Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
  • Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
  • Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
  • Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

Nutrition Facts : Calories 579.7 calories, Carbohydrate 45.7 g, Cholesterol 103.3 mg, Fat 29.3 g, Fiber 1.4 g, Protein 30.9 g, SaturatedFat 10.5 g, Sodium 2104.9 mg, Sugar 17.4 g

SOUTHERN BARBECUED BEEF SANDWICHES



Southern Barbecued Beef Sandwiches image

Slow cook a beef steak and horseradish sandwich filling and spoon into buns - perfect for Southern cuisine dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h35m

Yield 24

Number Of Ingredients 7

4 lb boneless beef round steak, 3/4 inch thick, trimmed of fat, cut into pieces
2 cups ketchup
1 cup cola carbonated beverage
1 tablespoon prepared horseradish
2 cloves garlic, finely chopped
1 medium onion, chopped (1/2 cup)
24 burger buns, split

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.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 55 mg, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Sandwich, Sodium 460 mg, Sugar 9 g, TransFat 0 g

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