Bakedbbqbeef Recipes

Steps:

• Preheat the oven to 250 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the brown sugar, paprika, black pepper, garlic powder, onion powder and 1 teaspoon salt.
• Lay the ribs onto the prepared sheet pan and season on both sides with salt. With the meat side of the ribs face down, brush with half of the mustard and sprinkle over half of the seasoning mix. Turn the ribs over, so the meat side now faces up, and use the remaining mustard and seasoning mix on the other side. Bake the ribs meat-side up until they are very tender, 2 to 2 1/2 hours.
• Remove from the oven and spread the ribs with half of the BBQ sauce. Return the sheet pan to the oven for another 30 minutes, allowing the sauce on top to become sticky and delicious.
• Transfer the ribs to a cutting board and allow them to rest for a few minutes before slicing into individual ribs. Serve with the remaining BBQ sauce on the side.

Steps:

• Preheat the oven to 350 degrees F.
• Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
• Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
• Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.

Steps:

• In a dutch oven, brown ground beef and onions and drain. Stir in the next eight ingredients. Bake uncovered at 325 degrees for 2 hours, stirring occasionally. Serve on buns and enjoy!

Steps:

• Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
• In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
• Preheat broiler.
• Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Steps:

• Preheat oven to 325°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In a Dutch oven, brown roast in oil on both sides; drain. Combine water, ketchup, onion, vinegar, Worcestershire sauce, chili powder, garlic and remaining salt and pepper; pour over meat. , Cover and bake 2-1/2 to 3 hours or until meat is tender. Remove roast; let stand 5 minutes before slicing, Skim fat from cooking juices. Return meat to the pan; heat through. Serve on rolls.

Steps:

• Start the day before serving.
• Mix seasonings well and roll the roast in the mixture.
• Pour the liquid smoke over the roast.
• Tear 8 layers of heavy duty foil in approximately 24 inch lengths.
• Wrap the roast in each piece of foil individually, sealing layer each well.
• After using 4 lengths of foil, place roast in a large brown grocery bag and seal with masking tape.
• Continue with the other 4 lengths of foil, again, sealing well.
• Place in a large roasting pan and put into a 200°F oven for 24 hours.
• Do NOT disturb the meat while roasting.