I have a really good recipe for Bar B Q shredded beef sandwiches.
1 (5 pound) beef roast
4 slices bacon, chopped fine
1 onion chopped fine
2 TBS chili poder
1 TBS paprika
1 1/2 cup brewed coffee ( yes, you read that right)
1 1/2 cup ketchup
1/4 cup brown suger
2 TBS brown mustard
1 TBS hot sauce
1 TBS cider vinegar
1 Tsp liquid smoke
salt & pepper to taste
Place the roast in a slow cooker. Cook the baccon in a large skillet until crisp. Remove bacon & add to roast leaving drippings. Cook onion in about 2 TBS of the bacon drippings, until softened. Add chilei powder, papricka, and cook until fragrant. Stir in coffee, ketchup, sugar & 1 TBS mustard until reduced, about 10 minutes. Add 1/2 the sauce to the roast & cook for about 10 hours on low.
Tranfer meat, usung slotted spoon to large bowl & cover with foil. Pour suace to large skillet,skim fat, and simmer for about 10 minutes. Remove from heat & stir in reserved sauce, remaining mustard, hot sauce, vinagar & liquid smoke.
Pull meat into large chunks. Toss meat with 1 1/2 cup of sauce & allow to sit about 10 minutes.eason as desire with salt & pepper. Serve on rolls & pass remainding sauce at table.
I won't speak for Red, but that is one of my favorite cooking tricks. If I am making a roast beef, I deliberately keep the cold coffee for adding to my roast!
Cooking a good beef roast has never been rocket science. Throw the beef in a roasting pan, put cold water, coffee, an envelope of onion soup mix, peel some spuds and carrots. Cover and bake at 350 for about 15-20 minutes per pound of roast, longer if you like well done! Yum!
yes, it's brewed coffee. It's supposed to add a deeper more complex flavor. I just made it this morning so we'll see how it is. Right now it smells heavenly & the sauce tasted great!
For a brisket, I just us equal parts of chicken & beef broth & red wine. Brown the roast first & then add the liquid & a bay leaf. I cover it tightly & cook low at about 270 for about 4 hours. Be careful on the salt because the broth can be too salty.
the shredded beef was some of the best I've had. Really great flavor & plenty of sauce. It's a little more time consuming than just dumping a bottle of bar-b-q sauce on but was well worth it! Had potato salad made w/ little red potatoes & deviled eggs. Yummy! That's our 4th of July picnic since he will probably be cutting wheat then!
1 pound of red potatoes- cook about 20 minutes in boiling water. I leave the jackets on them
3 hard boiled eggs
chopped onion to suit
2 stalks celery chopped
2 cups of mayo (or more depending on how moist you like it)
1 TBS dry mustard
2 TBS pickle relish
salt & pepper to taste
After the postaoes have cooled down, cut them up into bite size pieces. I still like to leave the skinds on. Gently mix the mayo, onions, celery, mustard, pickle relish together & add to potaoes. Add the hard boiled eggs & seanso to taste w/ salt & pepper. Refigerate & chill.
1 package (18-1/4 ounces) white cake mix
1 cup shortening
1 package (2 pounds) confectioners’ sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Blue and red food coloring
Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks.
For frosting, in a mixing bowl, combine the shortening, sugar, water, salt and vanilla. Beat on medium speed for 5-8 minutes or until fluffy. Place one cake on a serving plate; spread with 2/3 cup frosting. Top with remaining cake.
In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1-1/2 cups frosting and red food coloring. Fill pastry or plastic bag with 1/4 cup white frosting; cut a small hole in the corner of the bag and set aside.
Frost cake top and sides with remaining white frosting. With blue frosting, frost a 3-in. section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake. Yield: 12-14 servings.
1 5lb. beef brisket
1 tsp. dry mustard
1/8 tsp. garlic salt
1/8 tsp. pepper
1 cup catsup
1 1/2 cups water
1 tbsp. vinegar
1/2 cuo worcestershire sauce
2 tbsp. brown sugar
Rub brisket with spices on both sides. Place in roasting pan fat side up, cover bottom pan with water(just enough to cover the bottom)Bake at 350 degrees for 2 1/2 hours. after your brisket has roasted for 2 1/2 hours remove from oven and let it cool some. While it is cooling combine all liquid ingredients and brown sugar to make the sauce. Slice,cut or hack your brisket into 1/4 inch pieces. I find it best to cut across the grain. Pour out all the fatty water stuff that was left from the roasting, put the brisket back in the pan(I cut my brisket in the pan after I pour off the fatty water) cover with the sauce you mixed up, cover pan up again and continue roasting at 350 for 1 more hour. Makes about 20 servings. this recipe can easily be doubled for a 10 lb. brisket. cheap way to feed an army, but it can be kind of gassey