Homestyle Alberta Beef On A Bun Recipes

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BARBECUED BEEF ON BUNS

My mother-in-law gave this recipe to me, and my family loves it. I like to serve it at buffet meals when company comes over.

Provided by Taste of Home

Categories     Lunch

Time 3h55m

Yield 20 servings.

Number Of Ingredients 15



Barbecued Beef on Buns image

Steps:

  • Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

Nutrition Facts :

1 boneless beef chuck roast (3 pounds)
1 medium onion, chopped
1/2 cup chopped celery
Water
1-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons ground mustard
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
Few drops hot pepper sauce
Hamburger buns

BARBECUED ROAST BEEF ON A BUN

I'm going to show you one of my favorite methods for barbecuing relatively inexpensive cuts of beef. If you're wondering "how can it be barbecued, and roast beef?" don't worry about it, because we are not barbecuing or roasting-we are actually grilling. By using this technique, we can transform those cheaper cuts of beef into something absolutely gorgeous. Serve on buns with mayonnaise, pickle slices, and a drizzle of barbecue sauce.

Provided by Chef John

Time 16h40m

Yield 6

Number Of Ingredients 11



Barbecued Roast Beef on a Bun image

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.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 32.3 g, Cholesterol 57.1 mg, Fat 9 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 3.1 g, Sodium 1052.6 mg, Sugar 6 g

2 teaspoons kosher salt
1 ½ teaspoons white sugar
1 ½ teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
1 ½ pounds boneless top round steak
2 tablespoons barbecue sauce
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
⅛ teaspoon ground turmeric
3 cloves garlic, minced
6 (2 ounce) hamburger buns, split

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