Spicybeefsandwich Recipes

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SPICED BEEF SANDWICH



Spiced Beef Sandwich image

Tender spiced beef is great to have on hand for lunch or a quick snack, with pickles and coleslaw. This dish is part of our pub fare menu.

Categories     pub food     recipes     guinness stout     coleslaw     Cathal Armstrong     march 2010 issue     spiced beef sandwich     Horseradish     pickles     o the oprah magazine

Time 7h

Yield 10

Number Of Ingredients 14

1 tsp. ground cloves
1 tsp. ground pepper
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tbsp. brown sugar
1/4 c. kosher salt
1 tbsp. molasses
4 lb. boneless tied beef rib roast or chuck roast
12 oz. Guinness Stout
Bread
bottled horseradish
Coleslaw
Pickles

Steps:

  • Mix spices, sugar, and salt in a bowl. Stir in molasses to form a dry paste; rub all over beef. Place meat in a nonreactive container or resealable bag. Let marinate 4 to 7 days in the refrigerator, turning and rubbing beef once each day.
  • Place beef and stout in a wide (6- to 8-quart) pot and add water to just cover beef. Bring to a simmer; cover and cook until tender but not falling apart, about 3 hours (30 minutes more if using chuck). Remove from heat, but let beef sit in pot for 2 hours. When cool, remove beef and chill in refrigerator at least 2 hours.
  • Slice meat and assemble sandwiches with bread; if desired, add horseradish to taste. Serve with coleslaw and pickles.

SPICY BEEF SANDWICH



Spicy Beef Sandwich image

Make and share this Spicy Beef Sandwich recipe from Food.com.

Provided by carolle simmers

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

seeded French roll
rare roast beef, sliced
garlic butter, with capers
1 leaf romaine lettuce

Steps:

  • Spoon garlic/caper butter on cut surfaces of the Roll.
  • Add beef and lettuce and cut on the diagonal.

CHICAGO ITALIAN BEEF SANDWICH



Chicago Italian Beef Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 17

4 pounds top round with fat cap
3 tablespoons Italian seasoning
2 tablespoons salt
2 tablespoons fresh cracked black pepper
1 teaspoon cayenne
1 tablespoon paprika
1 teaspoon red chili flakes
3 tablespoons bacon fat, or canola oil
3 yellow onions, chopped
1 cup garlic, whole cloves
1/2 cup red wine
3 tablespoons Worcestershire sauce
1 cup beef stock
2 bay leaves
6 sourdough baguette rolls halved, toasted
1 cup chopped giardiniera vinaigrette vegetables
1 cup jarred red sweet peppers

Steps:

  • Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
  • Preheat oven to 275 degrees F.
  • Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
  • Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
  • Cool broth in roasting pan and remove the fat that rises to the top. Strain.
  • Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

SPICY SHREDDED BEEF SANDWICHES



Spicy Shredded Beef Sandwiches image

If you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar of jalapenos or use hot peppers instead of the pepperocinis. -Kristen Langmeier, Faribault, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 12 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (4 to 5 pounds)
2 medium onions, coarsely chopped
1 jar (16 ounces) sliced pepperoncini, undrained
1 jar (8 ounces) pickled jalapeno slices, drained
1 bottle (12 ounces) beer or nonalcoholic beer
1 envelope onion soup mix
5 garlic cloves, minced
1/2 teaspoon pepper
12 kaiser rolls, split
12 slices provolone cheese

Steps:

  • Place roast in a 4- or 5-qt. slow cooker. Add the onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper. , Cover and cook on low until meat is tender, 8-10 hours. , Remove meat. Skim fat from cooking liquid. When cool enough to handle, shred meat with 2 forks and return to slow cooker; heat through. Serve 1/2 cup meat mixture on each roll with a slice of cheese.

Nutrition Facts : Calories 534 calories, Fat 23g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1187mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 41g protein.

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