Barbecue-Beef Sandwiches
Source of Recipe
unknown
List of Ingredients
2 (1 ¼ lb) flank steaks
1/3 cup dark brown sugar, divided
¾ tsp black pepper
1 (6-oz) can tomato paste
1 cup chopped onion
1 cup ketchup
1 tbsp chili powder
3 tbsp cider vinegar
2 tbsp Worcestershire sauce
2 tbsp molasses
1 tsp salt
1 tsp dry mustard
2 tsp prepared mustard
12 (2 ½ oz) sandwich buns with sesame seeds, split
24 red onion rings
36 dill pickle slices
Recipe
Trim fat from steaks; cut each steak in half crosswise. Combine tbsp brown sugar and pepper; stir well. Rub steaks with sugar mixture. Place remaining brown sugar, tomato paste, and next 9 ingredients in a 4 ½-qt electric slow cooker; stir well. Add steaks, turning to coat. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Remove steak from slow cooker, reserving sauce in cooker.
Shred steak with 2 forks. Return shredded steak to cooker; stir well to coat with sauce. Spoon ½ cup steak mixture onto bottom half of each bun; top each with 2 onion rings and 3 pickle slices. Cover with tops of buns.
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