Barbecue Beef Sandwich with Watermelon Barbecue Sauce
Thinly sliced roast beef served warm with Watermelon Barbecue Sauce on a poppy seed bun.
Yield: 24 servings
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1. Simmer watermelon puree in large pot about 1-1/2 hours or until reduced by half. Strain watermelon puree; discard solids. Cool juice; reserve.
|Watermelon, peeled, seeded and pureed||5 quarts|
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2. Heat oil in large pot over medium heat; add onions and garlic. Sauté, stirring, 5 minutes. Add reserved watermelon juice, ketchup, sugar, Worcestershire sauce, mustard, vinegar and chipotle pepper puree.
Simmer, uncovered, about 45 minutes or until thickened. Season with black pepper. Remove from heat; cool.
|Vegetable oil||1/3 cup|
|Onions, chopped||30 ounces|
|Dark brown sugar||4 1/2 cups|
|Worcestershire sauce||1/2 cup|
|Dijon-style mustard||1/4 cup|
|Cider vinegar||1/4 cup|
|Canned chipotle peppers in adobo sauce, pureed||3 tablespoons|
|Ground black pepper||1 1/2 teaspoons|
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3. For each serving: Combine 6 ounces roast beef with generous 1/4 cup barbecue sauce in sauté pan; simmer, tossing, until heated through. Serve on bun; accompany with additional 2 tablespoons barbecue sauce.
NOTE: Barbecue sauce can be covered and refrigerated for up to 2 weeks.
|Roast beef, medium rare, very thinly sliced||9 pounds|
|Poppy seed sandwich buns, 6 inches long, split and toasted||24|
Nutrition information per serving: 698 calories; 17 g fat(6 g saturated fat; 6 g monounsaturated fat); 131 mg cholesterol; 494 mg sodium; 81 g carbohydrate; 2.2 g fiber; 53 g protein; 16.1 mg niacin; 1.0 mg vitamin B6; 5.5 mg vitamin B12; 6.4 mg iron; 67.6 mg selenium; 11.9 mg zinc; 186.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.