SOUTHERN BARBECUED BEEF TIPS
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
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-STYLE BRISKET
Provided by Food Network Kitchen
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 18
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
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
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
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
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
SOUTHERN GRILLED BARBECUED RIBS
These ribs will have the smoky flavor without all the grilling time. It takes just 30 minutes on the grill to give the ribs that smoky flavor Southerners expect. You can use this recipe for spare ribs too, just bake for 15 minutes longer.
Provided by MYSST
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
- In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
- Preheat grill for medium heat.
- Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 24.5 g, Cholesterol 132.2 mg, Fat 35.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 14.6 g, Sodium 721.1 mg, Sugar 21.4 g
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