Home¬†¬†|  Contact Us      
Rotating Image
Honey-Laced Barbecue Beef Sandwich
 
RecipeBeef Cuts
Honey-Laced Barbecue Beef Sandwich
Seasoned beef shredded and simmered with vegetables, barbecue sauce and honey. Served on a sesame roll.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. Trim beef round and cut into 3-inch chunks. Toss beef with garlic salt, rosemary and black pepper.

2. Heat oil in large braising pan over medium-high heat; add beef. Cook until beef is browned on all sides, about 10 minutes.
Round, Bottom (Gooseneck), Heel Out (IMPS/NAMP 170A)10 pounds
Garlic salt1/4 cup
Dried rosemary leaves, crushed1/4 cup
Cracked black pepper2 tablespoons
Olive oil1/4 cup
  
3. Add onions, bell peppers and bay leaves; cover with water. Bring to boil; reduce heat. Cover and simmer about 2-1/2 hours or until beef is tender.

4. Remove beef from braising liquid; reserve. Strain vegetables from braising liquid; discard bay leaves.

5. Shred beef, using 2 forks.
Spanish onions, coarsely chopped1 3/4 pounds
Green bell pepper, chopped1 pound
Whole bay leaves3
Water as needed
  
6. Combine shredded beef, reserved vegetables, barbecue sauce and honey in braising pan; warm gently.

7. For each serving: Place 3/4 cup beef mixture into each roll. Plate sandwich.
Prepared barbecue sauce5 1/2 - 6 1/2 cups
Honey8 ounces
Sesame rolls, 7 inches long, split24
Alternate Fresh Beef Cuts:  
Beef Loin, Top Sirloin Butt (IMPS/NAMP 184)10 pounds


Nutrition information per serving: 622 calories; 15 g fat(5 g saturated fat; 6 g monounsaturated fat); 110 mg cholesterol; 1435 mg sodium; 72 g carbohydrate; 2.6 g fiber; 46 g protein; 13.8 mg niacin; 0.7 mg vitamin B6; 2.2 mg vitamin B12; 5.3 mg iron; 46.2 mg selenium; 7.1 mg zinc; 157.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >