Barbecued Beef Roll Recipes

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.

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.

Steps:

• Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
• Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
• Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
• Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
• Cover and refrigerate for 4 to 12 hours.
• Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
• Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
• Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
• Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

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.

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

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.

Steps:

• Stack meat on microwaveable plate; top with cheese.
• Microwave on HIGH 30 sec. or until cheese is melted.
• Spread roll with sauce; fill with meat, onions and lettuce.

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.

Steps:

• In a large bowl, combine the brisket and about 1/2 cup of the barbecue sauce. Make sure there is enough sauce to moisten the meat but not overly saturate it.
• Lay each egg roll wrapper flat on a clean, dry work surface. Evenly fill the center of each wrapper with about 2 tablespoons of the brisket mixture and 1 tablespoon of the cabbage. Leave a 1/2-inch border around the edges of the wrapper.
• Using your finger, moisten the top portion of the wrapper with water.
• Starting at the bottom, fold the lower portion of the wrapper over the brisket filling. Tuck in each of the sides, as you would wrap a burrito. Continue rolling up from the bottom. Press to seal the moistened wrapper edge to the roll. Turn over to keep the seal at the bottom.
• To bake the egg rolls: Preheat the oven to 350 degrees F.
• Heat 1/4 cup of the oil in a large sauté pan. Working in batches, brown the egg rolls, turning to cook them evenly in the hot oil, about 2 minutes per batch. Transfer them to a wire rack set over a baking sheet. Once all the egg rolls are browned, transfer the rack and baking sheet to the oven and bake for about 10 minutes, until heated through.
• To deep-fry the egg rolls: Fill a large Dutch oven halfway with oil and heat it to 350 degrees F. Working in batches of four, and returning the oil to 350 degrees F before each batch, fry the egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels.
• Serve the egg rolls with extra BBQ sauce on the side.
• Whisk together all the ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes. Remove from the heat and let cool before using. Cover and refrigerate for up to 1 week. Makes 3 cups.
• Heat a large sauté pan over medium-high heat, then add the oil. When the oil is hot, add the onion and sauté to soften slightly, about 2 minutes. Stir in the ginger and chile. Cook for an additional 2 minutes.
• Add the cabbage and salt and pepper to taste and stir to combine. Reduce the heat to medium and sauté for 10 to 15 minutes, stirring occasionally and adding a touch of water if the pan is too dry. Cook until the cabbage is tender and begins to caramelize. Season to taste. Makes about 4 cups.