Barbecued Beef In Crusty Rolls Food

BEEF JERK BURGERS ( CARIBBEAN)

Steps:

• Combine egg, crumbs, onion, and jerk seasoning.
• Add in the ground beef and mix well.
• Shape into patties and grill or pan fry.
• Serve in a crusty roll with fresh tomato slice and mayo, and lettuce.

BARBECUED ROAST BEEF

Steps:

• Put meat in roaster pan with 1 1/2-2 inches of water.
• Sprinkle meat with dry seasonings, salt and pepper and rub over meat.
• Pour sauces over meat.
• Cover and bake in oven at 325°F for 5 hours.
• (You may be able to use a crockpot too!)
• While meat is baking, you can make the sauce.
• Combine all sauce ingredients in saucepan.
• Bring to boil.
• Lower heat.
• Cook and stir for 10 minutes; set aside.
• Take meat out of oven and let set for about 10 minutes.
• Slice meat as thinly as you can.
• Cover with barbecue sauce and keep warm till ready to serve.

BARBECUED BEEF IN CRUSTY ROLLS

Steps:

• 1. Mix all ingredients except beef, rolls and cheese in 1 quart casserole.
• 2. Cover and microwave on high until hot and bubbly - 2 to 3 minutes then stir.
• 3. Mix beef into sauce.
• 4. Cover and microwave until beef is hot - 3 to 5 minutes.
• 5. Fill rolls with beef mixture and cheese slices and serve.

BARBECUED BEEF ROLL

Steps:

• Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes.
• Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet.
• Brush top of steak with 1/2 cup barbecue sauce.
• Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.
• Beginning with long side, roll steak tightly and tie with string.
• Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan.
• Pour remaining barbecue sauce and water over steak.
• Cover tightly and cook slowly for 1 1/2 hours or until meat is tender.
• During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives.
• Place steak roll on warm serving platter.
• Granish with tomato roses.
• Place green pepper slices around roses for leaf effect.
• Serve remaining barbedcue sauce with beef roll.
• NOTE:
• Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger.
• Continue wrapping, forming the petals of a rose.
• Gently lift tomato rose from finger tip to serving paltter.
• Repeat for other roses.