Slow-Cooker Barbecue-Beef Sandwiches
Source of Recipe
Cooking Light Oct/1998
Recipe Introduction
Cooking these steaks in a crockpot leaves you plenty of time to relax or to do some other things. Once they're done, you've got a sandwich your family will certainly enjoy.
List of Ingredients
5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
2 flank steaks (1 lb)
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 submarine rolls (2 1/2-ounce) halved
Red onion slices, optional
Dill pickle slices, optional
Recipe
Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks. Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in crockpot. Add steaks; turn to coat. Cover with lid; cook on HIGH for 1 hour. Reduce heat setting to LOW; cook for 7 hours. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce. Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls. Yield: 10 servings (serving size: 1 sandwich).
NUTRITIONAL INFO: calories: 435 carbohydrates: 57.2 g cholesterol: 47 mg fat: 10.4 g sodium: 668 mg protein: 26 g calcium: 77 mg iron: 4.9 mg fiber: 3.1 g
NOTES:
Lynda Notes.....Very simple to throw together! Add more onion. Prefer to "chop" meat as opposed to shredding and serve on potato buns, poppy/sesame seeded or onion rolls instead of submarine rolls.
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