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Barbecued Beef with Pickle Slaw on Toasted Soft Rolls Recipe

Barbecued Beef with Pickle Slaw on Toasted Soft Rolls Recipe

This is a great summery barbecue beef sandwich, although I eat it all year long, and the pickle slaw is incredibly refreshing. When you eat this, you’ll need a lot of napkins.

Ingredients

  • 2 ½ pounds boneless beef short ribs
  • 2 tablespoons kosher salt, plus more as needed
  • 2 tablespoons coarsely ground black pepper, plus more as needed
  • 3 tablespoons canola oil
  • 1 medium onion, sliced
  • 5 cloves garlic, smashed
  • 1 cup ketchup
  • ¾ cup beef broth
  • 2 tablespoons cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 4-6 soft rolls, split
  • Pickle Slaw

Directions

Preheat the oven to 425 degrees. Season the short ribs generously with salt and pepper.

In a large Dutch oven or similar pot, heat the oil over medium-high heat. When hot, sear the short ribs on all sides until the meat is crusty and nicely browned, 5-6 minutes total. Lift the short ribs from the pot and set aside on a platter.

Add the onion and garlic to the pot and cook, stirring, until nicely browned, about 5 minutes. Stir in the ketchup, broth, vinegar, lemon juice, Worcestershire sauce, sugar, and paprika and bring to a simmer. Taste and season with salt and pepper.

Return the ribs to the pot, cover, and roast in the oven until the beef is fork-tender, about 2 hours. Remove the pot from the oven and set aside to allow the meat to cool.

When the ribs are cool enough to handle, lift them from the pot, shred the meat using your fingers or a fork, and put it in a bowl. You will have about 3 cups of shredded short ribs. Set aside until ready to use.

Strain the cooking juices through a sieve into another bowl. Refrigerate the juices until you can skim and discard the fat that rises to the top, 20-30 minutes.

Spoon as much of the defatted cooking juices into the rib meat as needed to moisten it. You will need at least ¼ cup and perhaps more.

Reheat the meat on high power in the microwave until heated through, 1-2 minutes.

Preheat the broiler and toast the rolls, cut sides up, for 1-2 minutes, until nicely browned.

Pile equal amounts of meat on the bottom half of each roll and top with pickle slaw. Put the top half of the roll on each sandwich, press gently, and serve.


Barbecued Brisket Sandwiches On Texas Toast

The Mop
1 large red onion, chopped
4 cloves garlic, chopped
2 serrano chiles, chopped
6 bottles dark beer
1 cup cider vinegar
1/2 cup dark brown sugar
2 bay leaves
salt and freshly ground black pepper

The Brisket
1/4 cup ancho chile powder
2 tablespoons sweet paprika
1 tablespoon cumin
1 tablespoon dry mustard
1 tablespoon salt
2 teaspoons cayenne pepper
5 pounds beef brisket with a layer of fat at least 1/4 inch thick
6 cups wood chips, soaked in cold water for 1 to 2 hours

The Toast
16 tablespoons unsalted butter, at room temperature
8 cloves garlic, finely chopped
salt and freshly ground black pepper
2 Pullman loaves white bread, cut into 1-inch thick slices


The Ultimate BBQ Recipe: BBQ Brisket Sandwich with Tangy Pickle & Onion Slaw

Everyone loves a classic barbecued dish—the rich, smoky flavor the tender and juicy slow-cooked meat your choice of BBQ sauce (sweet, spicy, tangy, etc.) and of course, all the extra toppings and sides you could want!

Our recipe pulls together all of these favorite things about barbecue, with a savory dry-rubbed beef brisket, smoked “low and slow,” and topped with a tangy pickle and onion slaw along with one of our favorite sauces.

Check out the specifics below!

INGREDIENTS

  • Martin’s Sandwich Potato Rolls
  • 4-Pound Beef Brisket, smoked (see tips below)
  • BBQ Dry Rub (recipe below)
  • Tangy Pickle and Onion Slaw (recipe below)
  • Choice of Sauce: We used BEAST Sauce (Guava Sriracha Ketchup)

THE RUB

A good dry rub for barbecuing has to have the perfect balance of sweet, salty, spicy, and savory. Here is our “secret” blend:

BBQ Dry Rub

Ingredients:

  • ½ Cup Dark Brown Sugar
  • ¼ Cup Kosher Salt
  • 2 Tbsp. Smoked Paprika
  • 1 Tbsp. Black Pepper
  • 1 Tsp. Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Cayenne Pepper

Prep : Mix together spices and set aside.

THE MEAT & SMOKING PROCESS

Beef Brisket

Brisket is a great option for barbecuing. By itself, brisket is a fairly tough cut of meat, which is why the low-and-slow style of barbecue is one of the best methods for cooking it. Smoking the brisket slowly for several hours helps to break down the tough parts of the meat until it is melt-in-the-mouth tender.

Step #1: Rub brisket well with BBQ dry rub and let stand at room temperature for 30 minutes to 1 hour.

Step #2: Light a charcoal grill (or smoker) and set it up for indirect cooking by arranging the hot coals to one side. Close the grill and bring the temperature to 250°F.

Step #3: Fill a smoker box with your choice of wood chips and set over the hot coals.

Step #4: Place the brisket, fat side up, on the cool side of the grill, opposite the coals. Close the grill and smoke the meat at 225° to 250° for about 4 hours. Adjust grill vents and/or add hot coals as necessary to maintain the temperature. Every hour, add 1/2 cup of wood chips and rotate the brisket. Cook until a meat thermometer inserted in the thickest part of the meat registers 165°.

Step #5: Wrap brisket tightly in a double layer of aluminum foil and return to grill opposite the coals. Close the grill and cook the brisket at 225° to 250° for 2 hours longer, until a meat thermometer inserted in the meat registers 180° add coals as necessary to maintain the heat.

Step #6: Coat brisket in BBQ sauce and return it to the smoker for 15-20 minutes or until a meat thermometer inserted in the meat registers 190°F. Remove the brisket from the heat, wrap in foil, and let rest for 30 minutes.

BBQ/Smoking Tips

  • Always be sure to use indirect heat at low temperatures when preparing barbecue. Keep in mind the phrase “Low and Slow.”
  • Try using different types of wood chips to customize the smoke flavor of your brisket! Popular varieties include Apple, Cherry, Hickory, Maple, Pecan, and Oak. (about each on our resources page at the link below.)
  • To customize your barbecue, try experimenting with alternative preparations, such as brining, or customize your dry rub or barbecue sauce used for glazing.
  • Don’t have a smoker at home? No problem—the directions below work well for a charcoal or gas grill with the added adjustment of a smoker box and wood chips. (To learn the differences between the different types of grills used for barbecuing, check out the link below.)

For more BBQ/Smoking Tips, check out our Grilling Resources Page!

THE SAUCE

What would barbecue be without the sauce? Of course, the delicious smoky taste of the barbecued meat itself is important, but sometimes a little kick of extra heat, sweetness, or tanginess is just what is needed to complete your masterpiece.

There are so many BBQ sauce varieties to choose from! Check out our National Barbecue Month blog post to learn about the different barbecue styles from around the country. Then, experiment with different types of sauces to see which is your favorite.

Here are some great sauce options to choose from:

  • Memphis-Style BBQ Sauce
    Semi-thick & tangy tomato, vinegar, and molasses-based sauce with sugar and spices
  • Kansas City-Style BBQ Sauce
    Thick & sweet ketchup and molasses-based sauce with sugar, vinegar, and spices
  • Alabama-Style BBQ Sauce
    Mayonnaise-based sauce with vinegar, horseradish, and spices
  • Eastern North Carolina BBQ Sauce:
    Thin & spicy vinegar-based sauce with black pepper, cayenne, and hot sauce
  • Lexington-Style BBQ Sauce:
    Semi-thin & slightly sweet vinegar and tomato-based sauce with sugar and spices
  • South Carolina BBQ Sauce:
    Mustard-based sauce with vinegar, sugar, and spices

THE TOPPINGS

The rich meatiness of barbecued beef brisket is best paired with a hint of acid (or vinegar) to cut through some of the fat and add a balanced flavor composition. We love matching it with a vinegar-based cole slaw, bread-and-butter pickles, or pickled onions…so we went ahead and combined all three!

Tangy Pickle and Onion Slaw

Ingredients:

  • 1/2 Cup Water
  • 2/3 Cup plus 2 Tbsp. Apple Cider Vinegar, divided
  • 1 Tablespoon Honey, divided
  • 1 1/4 Cups Red Onion, thinly sliced
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1/2 Teaspoon Black Pepper
  • 3/8 Teaspoon Kosher Salt
  • 5 Cups Green Cabbage, thinly sliced
  • 1 Cup Bread-and-Butter Pickles, finely chopped
  • 1/2 Cup Fresh Parsley Leaves

Step #7: Bring 1/2 cup water, 2/3 cup vinegar, and 2 teaspoons honey to a boil in a small saucepan over high heat. Add onion cook 1 minute. Remove from heat and set aside.

Step #8: Meanwhile, whisk together olive oil, pepper, salt, remaining 2 tablespoons vinegar, and remaining 1 teaspoon honey in a large bowl. Add cabbage, parsley, and chopped pickles toss to coat. Let stand 10 minutes. Drain onions add to the cabbage slaw mixture. Stir to combine. Refrigerate until ready to serve.

Alternate Topping Tips

Not a fan of cole slaw? How about some of these other great options?

  • Top with bread-and-butter pickles only.
  • Pair with roasted veggies such as bell peppers.
  • Top with raw onions to add a bit of a bite.
  • Pair with quick-pickled onions: just follow step 7 above.
  • Top with a creamy spread such as mayo or ranch dressing.

THE SANDWICH

Once you’ve barbecued your meat, chosen your BBQ sauce, and prepared your toppings, it’s time to prepare your sandwich. And of course there’s no better vehicle for a barbecue sandwich than Martin’s Potato Rolls! Their soft, plush texture and sturdy nature makes them the perfect complement to the hefty slices of beef brisket and a pile of sauce and slaw.

Step #9: Once the brisket has rested, slice thickly against the grain and layer onto Martin’s Sandwich Potato Rolls. Top with Tangy Pickle & Onion Slaw and additional BBQ sauce or BEAST sauce. Serve immediately.

Tip: Our sesame-seeded Big Marty’s Rolls are another great option for this sandwich!


50 Slaw Recipes

Food Network Magazine dreamed up dozens of new twists on the classic summer side.

Related To:

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1. Classic: Whisk 3/4 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons cider vinegar, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss with 1/2 head shredded green cabbage and 2 shredded carrots.

2. Blue Cheese–Herb: Make Classic Slaw (No. 1), adding 1 cup crumbled blue cheese and 1/4 cup each chopped parsley and chives.

3. Buffalo: Make Classic Slaw (No. 1), adding 2 to 4 tablespoons hot sauce and 1 cup each thinly sliced celery and crumbled blue cheese.

4. Curry: Make Classic Slaw (No. 1), substituting Greek yogurt for the sour cream and adding 1/4 cup mango chutney and 1 tablespoon curry powder to the dressing. Add 1 thinly sliced red bell pepper, 1/2 cup raisins and 1/4 cup chopped cilantro.

5. Russian: Soak 1/2 cup sliced red onion in cold water, 15 minutes drain. Make Classic Slaw (No. 1), substituting sweet chili sauce for the sour cream and adding 1/4 cup each sweet pickle relish and chopped parsley stir in the onion.

6. Waldorf: Make Classic Slaw (No. 1), substituting 3/4 cup each chopped apple and celery for the carrots. Add 1/2 cup chopped toasted walnuts.

7. Kohlrabi-Apple: Make the dressing for Classic Slaw (No. 1), adding 3 tablespoons horseradish, 1 tablespoon grainy mustard and an extra 1 teaspoon sugar. Toss with 1/4 head shredded green cabbage, 2 each julienned kohlrabi and apples, and 1/4 cup chopped dill.

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8. Grape-Pecan: Make Classic Slaw (No. 1) with red cabbage. Toss in 1 cup halved red grapes, 1/2 cup chopped toasted pecans and 1/4 cup chopped chives.

9. Barbecue Chicken: Make Classic Slaw (No. 1) stir in 1/3 cup barbecue sauce, 2 cups shredded cooked chicken and 2 chopped scallions.

10. Cajun: Make the dressing for Classic Slaw (No. 1), adding 2 tablespoons Creole mustard and 2 teaspoons Cajun seasoning. Toss with 1/2 head shredded green cabbage, 2 shredded carrots, 1 cup each julienned celery and bell pepper, and 2 chopped scallions.

11. Chipotle: Make Classic Slaw (No. 1), whisking 2 tablespoons puréed chipotles in adobo into the dressing omit the carrots. Toss in 1/4 cup chopped cilantro and 1 cup each thinly sliced red bell pepper, jicama and scallions.

12. Crispy: Toss 1/2 head shredded green cabbage with 1 tablespoon kosher salt in a colander let sit 4 hours, then rinse and dry well. Make the dressing for Classic Slaw (No. 1) toss with the cabbage.

Carrot-Pineapple Slaw Recipe

13. Carrot-Pineapple: Whisk 1/2 cup each mayonnaise and sour cream, 2 tablespoons each lemon juice and sugar, and 1 teaspoon kosher salt. Add 12 shredded carrots, 1 cup each raisins and diced pineapple and 1/4 cup chopped chives.

130215_FNM_Tuscan_Kale_242.tif

14. Kale: Whisk 1/4 cup lemon juice, 1 tablespoon dijon mustard, 1 tablespoon sugar, 1 teaspoon kosher salt and 1/3 cup olive oil. Add 5 cups each shredded green cabbage and Tuscan kale, 2 shredded carrots and 1/2 cup toasted sunflower seeds.

15. Light: Whisk 1/2 cup each low-fat mayonnaise and Greek yogurt, 3 tablespoons each cider vinegar and milk, 1 tablespoon dijon mustard, 1 teaspoon sugar, and salt to taste. Toss with 1/2 head shredded green cabbage, 1 shredded carrot and 1/4 cup chopped dill.

Broccoli-Ranch Slaw Recipe

16. Broccoli-Ranch: Whisk 1/2 cup buttermilk, 1/4 cup each mayonnaise and sour cream, 3 tablespoons cider vinegar, 1 tablespoon sugar and 1 teaspoon kosher salt. Toss with two 12-ounce bags broccoli slaw and 1/4 cup each chopped parsley, chives and dill.

17. Thai: Purée 1/2 cup peanut butter, 1/3 cup rice vinegar, the juice of 2 limes and 1 tablespoon each grated ginger and soy sauce. Toss with 1/4 head shredded napa cabbage, 8 shredded carrots and 1/2 cup each chopped cilantro, scallions and peanuts.

18. Pepper: Soak 1 thinly sliced red onion in cold water, 15 minutes drain. Whisk 2 tablespoons cider vinegar, 1 1/2 teaspoons sugar, 1/2 teaspoon chopped thyme and 1/4 cup olive oil. Toss with 1 thinly sliced poblano, 4 sliced assorted bell peppers, the onion, 1/2 teaspoon kosher salt, and pepper to taste.

19. Hot-Dressed: Pulse 1/2 head roughly chopped green cabbage and 3 carrots in a food processor until finely chopped. Boil 1/4 cup cider vinegar, 2/3 cup vegetable oil, 2 tablespoons sugar, 2 teaspoons kosher salt and 1 teaspoon each mustard powder and celery seed, 1 minute. Pour the dressing over the vegetables.

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20. Apple-Fennel: Toss 1/2 head shredded Savoy cabbage with 1 tablespoon kosher salt in a colander let sit 1 hour, then rinse and dry well. Toss with 1/4 cup each vegetable oil, walnut oil and cider vinegar, 2 1/2 teaspoons sugar and 1 1/2 tablespoons dijon mustard. Add 1 each thinly sliced fennel bulb and apple, and 3/4 cup chopped walnuts.

21. Creamy: Make Hot-Dressed Slaw (No. 19) and let cool. Stir in 1/2 cup mayonnaise.

22. Green Goddess: Purée 1/2 cup each parsley and chives, 1/3 cup each buttermilk, olive oil and mayonnaise, 2 tablespoons each tarragon and lemon juice, and 2 anchovies. Toss with two 12-ounce bags broccoli slaw.

23. Korean: Purée 1/2 cup kimchi, 3 tablespoons each vegetable oil and rice vinegar, 2 tablespoons soy sauce, 4 teaspoons sesame oil and 2 teaspoons sugar. Toss with 1/4 head shredded napa cabbage, 3 julienned Asian pears, 1 thinly sliced cucumber and 1/2 cup chopped kimchi. Top with sesame seeds.

24. Caesar: Toss 1/2 head shredded Savoy cabbage with 1 tablespoon kosher salt in a colander let sit 1 hour, then rinse and dry well. Purée 1/2 cup olive oil, 1/4 cup lemon juice, 4 anchovies and 1/4 teaspoon honey. Toss with the cabbage and some crumbled croutons.

25. Basic Vinaigrette: Whisk 1/2 cup white wine vinegar, 2/3 cup olive oil, 1 tablespoon kosher salt and 2 tablespoons sugar. Toss with 1/2 head each shredded red and green cabbage and 4 shredded carrots.

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26. Confetti: Make the dressing for Basic Vinaigrette Slaw (No. 25). Toss with 1/4 head each shredded red and green cabbage, 3 shredded carrots, 2 thinly sliced bell peppers and 1/2 cup chopped parsley.

27. Herb: Make Basic Vinaigrette Slaw (No. 25), adding 2 tablespoons each chopped parsley , dill, chives and tarragon.

28. Beet: Whisk 1/3 cup balsamic vinegar, 2 teaspoons kosher salt, 1 teaspoon honey and 1/2 cup olive oil. Toss with 1/4 head shredded red cabbage and 4 cups peeled and shredded raw beets. Top with chopped pistachios.

29. Jicama: Whisk 3 tablespoons lime juice, 1 1/2 teaspoons ancho chile powder, 1/4 teaspoon cayenne pepper and 1/4 cup vegetable oil. Toss with 1 large julienned jicama, 1 cup diced pineapple, 1/2 julienned English cucumber, 1/2 thinly sliced red onion and 1/4 cup chopped cilantro.

30. Mediterranean: Whisk 1/3 cup each yogurt and tahini with 3 tablespoons lemon juice, 1 teaspoon honey, 1 minced garlic clove and a few dashes of hot sauce. Toss with 1/2 head shredded red cabbage, 2 shredded carrots and 1 each thinly sliced Persian cucumber and red bell pepper.

31. Turnip-Bacon: Cook 4 slices bacon until crisp crumble. Whisk 2 tablespoons each of the bacon drippings, vegetable oil, cider vinegar and grainy mustard whisk in 1 teaspoon celery seeds and 1/3 cup sour cream. Toss with 6 cups julienned turnips, 3 cups shredded green cabbage, 1/4 cup chopped parsley and the crumbled bacon.

32. Grape–Goat Cheese: Whisk 1/2 cup olive oil, 2 tablespoons each dijon mustard, honey and white wine vinegar, and 1/2 teaspoon kosher salt. Add 1/2 head roughly chopped napa cabbage, 1/2 cup grapes, 1/4 cup crumbled goat cheese and 1/4 cup chopped toasted hazelnuts. Sprinkle with chopped chives.


Crock Pot BBQ Beef Brisket

All you need for this sublime barbecued brisket is a bottle of barbecue sauce—your favorite brand or flavor—and a few seasonings you probably have in your pantry.

Instead of the typical braise in liquid, this recipe calls for a foil wrapping for the seasoned roast. When the brisket is very tender, shred the meat and finish cooking it with the barbecue sauce.


Best Cheese for Brisket Sandwiches

As far as cheese go, the possibilities are endless! I like something with a little more bite like sharp white cheddar or pepper jack but even more subtle cheeses like smoky Gruyere would be fabulous depending on what you’re looking for. Your guests can even pick their own cheese before it’s melted! I think any of the following would be delish:

  • sharp white cheddar
  • sharp cheddar
  • provolone
  • Pepper Jack
  • Monterrey Jack
  • Gruyere
  • pimiento

They key to cheese on brisket sandwiches is to not melt the cheese on the buns too far in advance otherwise you end up with cold cheese that looses it’s ooh la la cheesy factor. Rather, you can assemble you’re the buns with the cheese on them but wait to actually melt the cheese until you are ready to assemble the sandwiches. Also, you want a healthy dose of cheese otherwise the cheesiness will just get lost. And you can never go wrong with more cheese!


Barbecue Beef Brisket

My favorite branding time food is barbecue brisket. I usually cook brisket in the oven all night, but this time I stuck it in my slow cooker and six hours later it was so tender, juicy, and delicious.

Ingredients

  • 3 pounds Beef Brisket
  • 1 teaspoon Salt
  • ½ teaspoons Fresh Ground Pepper
  • 1 teaspoon Chili Powder
  • 3 cups Beef Broth
  • 1 cup Worcestershire Sauce
  • 2 whole Garlic Cloves, Smashed
  • 1 jar (about 18-21 Oz. Jar) Barbecue Sauce

Preparation

Season brisket with salt, pepper and chili powder and place in a slow cooker with the fat side up. Mix beef broth and Worcestershire sauce together and pour over the brisket. Add the garlic cloves. Place the lid over the slow cooker and cook for 6 to 8 hours. Remove the brisket to a baking dish and pull apart with forks. Pour barbecue sauce over the brisket. Brisket can be served as- is or on a sandwich topped with coleslaw, or on a sandwich with the coleslaw on the side if you prefer.


What is Bulgogi?

Bulgogi (bul-go-gee) is a traditional Korean dish of thinly sliced, marinated and grilled beef. Literally translated &ldquofire beef,&rdquo the meat is typically cooked over an open flame, although pan sauteing has now become a common way to cook these small, thin pieces of meat.

We&rsquore using our charcoal grill to cook up ours, giving it an added smoky flavor. And, really, as the marinade drips down and the meat sears, we do get a few flames to kiss our meat. So, we have the fire thing going for us too.


  1. Prepare the corned beef according to package directions. Once meat is very tender, slice thinly and set aside. **See below for how to cook Corned Beef Silverside.
  2. Pickled Cabbage:
    While the meat is cooking, prepare the cabbage. Remove outer layer of cabbage leave and the cabbage core.
  3. In a bowl, mix water, vinegars and sugar then whisk together until the sugar is mostly dissolved. Add salt and a good grind of black pepper.
  4. Shred cabbage finely with a mandolin slicer or very sharp knife, place shredded cabbage in a large glass bowl.
  5. Pour vinegar mixture over the cabbage and toss to combine. Tightly cover the bowl and let sit on the bench for 3-4 hours. Stir, then cover and place in the fridge until chilled (at least 1 hour).
  1. Heat butter in a frypan on medium heat. Add sliced mushrooms and sauté until golden brown.
  2. Sprinkle with fresh thyme leaves, salt and pepper and set aside.
  1. Toast the bread and spread each slice with wholegrain mustard. Place 1-2 tablespoons of sautéed mushrooms on top of the mustard, then layer with several slices of corned beef.
  2. Top with a heaped tablespoon of pickled cabbage and serve either open faced or with another slice of toasted bread on top.

** How to cook Corned Beef Silverside:

  1. Remove BRANNANS® Butchery Corned Beef Silverside from bag.
  2. Place in a large pot and add onion, celery, cloves, brown sugar, vinegar, peppercorns, carrots and bay leaves.
  3. Add silverside over the top of the ingredients. Fill and cover with cold water and bring to the boil.
  4. Reduce heat and simmer with lid on until cooked.
  5. Allow 30 minutes per 500g once water reaches simmering point.

SERVE HOT: Allow Corned Beef Silverside to rest in cooking water for 30 minutes, then remove and slice.


Beef Sandwiches

Make a cheesesteak sandwich the traditional way (Philly style!). The trick is to get the beef sliced paper thin.

Method: stovetop
Time: under 30 minutes

Bring the tavern home with these easy sandwiches. Beef simmered in a tangy sauce is served on a bun with pickles and cheese. This recipe makes a big batch and the leftovers are even.

Method: stovetop
Time: under 30 minutes

The crock pot is a great way to cook the tender beef needed for these iconic sandwiches.

Method: crock pot, oven
Time: 2-5 hours

Italian beef sandwiches are as classic Chicago as deep dish pizza. Roast beef served on a French roll with some mozzarella brings home a taste of the windy city.

Method: oven
Time: 2-5 hours

A great way to use up leftover roast beef, or pick up some from the deli. The beef is slowly heated in a rich broth and then piled on buns and served with the broth for dipping.

Method: stovetop, oven
Time: under 30 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Tavern beef is like a classier name for a sloppy Joe. Ground beef cooked with onion, ketchup, and spices in the crockpot makes a yummy topping for toasted burger buns.

Method: stovetop, crock pot
Time: over 5 hours

Made with oil, onions, celery, beef broth, garlic, ketchup, brown sugar, vinegar, dry mustard, chili powder

Method: stovetop, crock pot
Time: over 5 hours

Made with cayenne pepper, white pepper, black pepper, dried thyme, New York strip steak, clarified butter, capers, French bread, butter

Method: stovetop
Time: under 30 minutes

This shredded beef recipe serves a large group but the leftovers freeze well if you're only serving a small crowd.

Method: crock pot
Time: 2-5 hours

Made with hamburger buns, pot roast, coca-cola, ketchup, French onion soup mix

Method: crock pot
Time: 2-5 hours

Made with white onion, red onion, boneless chuck roast, kosher salt, black pepper, garlic, ketchup, Worcestershire sauce, cider vinegar, dried oregano

Method: oven, stovetop
Time: 2-5 hours

If you're a sucker for a good roast beef sandwich, ditch the drive-thru and grab your crockpot. Brown sugar and onion soup mix make for a crazy good roast.

Method: crock pot
Time: over 5 hours

The French dip is, without a doubt, the fanciest roast beef sandwich out there. And now you can make the beef and the savory au jus in a slow cooker with half the work.

Method: oven, crock pot
Time: over 5 hours

Made with Velveeta cheese, milk, Dijon mustard, butter, onion, bell peppers, roast beef, sandwich rolls

Method: stovetop
Time: under 30 minutes

This big-batch recipe for barbecue beef sandwiches is delicious and can serve up to 50 people (you can scale it down for smaller groups too, of course!)

Method: oven
Time: over 5 hours

Made with olive oil, garlic powder, salt, black pepper, dry mustard, dried oregano, ground beef, tomato sauce, pepperoni, mozzarella cheese

Method: oven
Time: 2-5 hours

The sandwich is called a French dip all right, and this recipe reminds you at every turn. Toasted French rolls for the thin-sliced beef, which is roasted in.

Method: crock pot
Time: over 5 hours

Beef and pork simmered with brown sugar, vinegar, and chili powder make a sweet and tangy sandwich filling, and hopefully some leftovers too.

Method: crock pot
Time: over 5 hours

Made with Italian salad dressing mix, chuck roast, beef consomme, beef au jus

Method: crock pot
Time: over 5 hours

Made with taco seasoning mix, chuck roast, salsa

Method: crock pot
Time: over 5 hours

Slow-cooked round steak makes some pulled beef sandwiches that give pulled pork a run for its money. Brown sugar and tomato paste make a sweet, thick sauce for the.

Method: crock pot
Time: over 5 hours

Made with Swiss cheese, deli coleslaw, whole wheat bread, brown mustard, deli corned beef

Method: oven
Time: under 30 minutes

Made with ground cloves, cider vinegar, ground red pepper, steak sauce, beef brisket, paprika, onion powder, chili powder, garlic powder, sugar

Method: outdoor grill
Time: over 5 hours

Made with black pepper, feta or goat cheese, French or Italian bread loaf, salad greens, pesto sauce, mayonnaise, lemon juice, roast beef, roasted red peppers

Made with onions, beef, oil, salt and pepper, French bread roll, Mozzarella cheese

Method: oven, stovetop
Time: under 30 minutes

What's the secret ingredient in these cakes? Pudding mix . It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.

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