ny type of steak or bbq beef can be used. I use
KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.
Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).
Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you're saving it for later.
n rolls for a delicious BBQ beef sandwich.
Season roast with garlic salt and pepper and place in slow cooker. Add all remaining ingredients but the BBQ sauce.
Cover and cook on LOW for 9 to 11 hours, until beef is very tender.
Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.
Add bottle of BBQ sauce.
Cover and cook on high for another 45-60 minutes.
Serve over split buns with a pasta salad.
Combine oil with Knorr(R) Beef flavor Bouillon Cube in small cup, mashing with fork until blended; rub over steak.
Cook steak in large nonstick skillet over medium-high heat until desired doneness. Remove steak and set aside. Prepare Knorr(R) Menu Flavors Rice Sides(TM) - Asian BBQ in same skillet according to package directions.
Meanwhile, combine carrot, snow peas, green onions and lime juice in medium bowl; set aside.
Thinly slice steak. Evenly divide rice between tortillas. Top with steak, then vegetable mixture.
ole slaw! ;) ).
*the original recipe does not call for it
Place ribs in 1 or 2 large zippered plastic bags.
Combine BBQ sauce, soy sauce, ginger and garlic.
Pour 1 cup BBQ marinade over meat, turning to coat.
Refridgerate remaining sauce and ribs for 1 hour or up to 3 days.
Turn bag over occasionally.
Drain, discard marinade, and BBQ on medium high for 15-20 minutes turning frequently.
Baste with remaining sauce.
b>BBQ sauce.
Preheat oven to 350 degrees.
Remove the beef
Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on Low 8 hours or overnight.
Shred beef by pulling it apart with 2 forks and add one cup sauce.
Reheat mixture in microwave or on stovetop and spoon BBQ beef onto warm, open-face rolls or buns. Top with additional warm sauce if desired.
Nutrition Information per Serving: 298 Calories; 16g Fat; 18g Protein; 19g Carbohydrates; 1g Dietary Fiber; 3g; Cholesterol; 373mg Sodium.
Heat oven to 325. Place 28x18\" piece heavy duty aluminum foil in roasting pan. Combine seasoning ingredients; spread on beef steaks. Place roast in center of foil; top with onions and chili sauce. Bring shorter ends of foil together above steaks; fold down to seal. Fold in sides of foil to seal.
Bake in 325 oven 1-3/4 hours or until roast is fork tender. Carefully open foil. Remove steaks; keep warm.
Toppings are optional.
Place all ingredients in a slow cooker.
Cook on high for approximately 5 hours (longer is okay).
Add more bbq sauce (to taste) and salt and pepper and make sure the meat has come off the bone and is stringy.
Cook for a further 30 minutes.
Serve on toasted buns.
br>Combine cranberry sauce and bbq sauce until blended and pour
Brown ground beef with onions.
Add bbq sauce and brown sugar.
Spray muffin tin with Pam and press biscuits into pan like a crust.
Spoon beef mixture into cups.
Sprinkle with grated cheese.
Bake @400 degrees for 10-12 minute.
Cut up sausage into about 10 pieces, then split each one in half so that they can lay flat in a large pan.
Fry on medium high on the flat side of the sausage first for about 7 minutes or until browned.
Place rolls on a cookie sheet and put in oven at 350 degrees until warm.
Then flip sausage and pour BBQ sauce and water in pan and stir
Cook for another 7 mins or until sauce is bubbling.
Place sausage in rolls and enjoy.
Spray a 4 quart crock pot with nonstick cooking spray; set on low heat. Spread beef cubes on bottom and sprinkle flour over all. Spread other ingredients out in layers: onions, bell pepper, beans and tomatoes. Pour bbq sauce on top; cover and cook for 8 hours.
Serve over mashed potatoes, cooked pasta, rice or polenta.
Lightly oil grill and preheat BBQ to medium. Combine sauce, broth
Trim excess fat from beef.
Cut beef into 4 pieces.
Place beef in 4-5 quart crock pot slow cooker.
Mix remaining ingredients except buns, pour over beef.
Cover and cook on low heat setting 7-8 hours or until beef is tender.
Remove beef from slow cooker.
Cut beef into thin slices.
Stir back into sauce.
Cover and cook on low heat setting 20-30 minutes longer or until beef is hot.
Fill buns with beef mixture.
The leftover beef can be frozen with the sauce if you do not need 12 at one sitting.
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.
Combine beef, jalepeno, onion, garlic, and spices
In a large saucepan or small soup pot, brown onions in butter until tender.
Add all other ingredients including cooked and shredded beef.
Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so; or in a crock pot on low heat for 6 to 8 hours.
(I can't vouch for the crock pot method, but stovetop works just fine!).
Serve on buns or rolls.