Bbq Beef Tips Food

SOUTHERN BARBECUED BEEF TIPS

Steps:

• In a large skillet over medium heat, saute onions in butter, when onions are tender add meat and cook until browned.
• Mix in mustard, Worcestershire sauce, vinegar, salt, pepper, sugar and catsup.
• Reduce heat, cover and simmer for 45 minutes, stirring occasionally.
• Serve over rice.

BBQ TRI TIPS

Steps:

• Combine all the seasoning ingredients in a bowl. Coat the tri-tip with the rub and place in the refrigerator for 1 hour.
• Preheat grill over low heat.
• Sear both sides of the beef on the grill, then cook over low heat for about 30 minutes constantly turning or until internal temperature reaches 130 degrees F on an instant-read thermometer. Remove from grill to a cutting board and let rest for 10 minutes. Thinly slice and serve.

RIB TIPS

Steps:

• To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.
• To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars. Heat, stirring occasionally, for 30 minutes. Cool to room temperature.
• Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.

INSTANT POT® BEEF TIPS

Steps:

• Mix flour, steak seasoning, garlic powder, onion powder, kosher salt, and pepper together in a 1-gallon zip-top bag. Add sirloin strips and shake until evenly coated.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add the oil. Then add 1/2 of the steak in one layer. Brown both sides, about 5 minutes, but don't cook through, and remove to a plate. Repeat with the remaining meat.
• Add butter, then onion to the pot. Stir and scrape the bottom of the pot, scraping up all of the browned bits. Add the garlic; stir. Cook for about 20 seconds, then add the red wine. Add consomme, Worcestershire sauce, beef bouillon, and thyme leaves. Mix well to dissolve the bouillon. Cancel the Saute setting. Add the beef tips back into the pot. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir, taste gravy, and adjust salt if necessary.

BBQ BEEF TIPS

Steps:

• Combine beef, jalepeno, onion, garlic, and spices and let set aside in the rerigerator for 30-60 minutes.
• Heat 1 tsp oil in your pressure cooker over medium high heat and brown half of the meat and set aside. Repeat with the second half of oil and meat.
• Deglaze the Pressure cooker with the water and add the beef base and put browned meat back inches.
• Cook on high pressure for 10 minutes and allow a natural release.
• Remove beef with a slotted spoon and stir barbeque sauce into the cooking liquid. Cook over medium heat for about 5-10 minutes until sauce has reduced and is thickened. Add meat back into the sauce and cook for an additional 5 minutes.
• Serve. (Prep time includes refrigerator time).

BBQ STEAK TIPS OVER MASHED POTATOES

Steps:

• In a crock pot on low, place steak pieces on the bottom.
• Add Worcestershire Sauce, Italian Dressing, Garlic Pepper Seasoning & Barbecue Sauce. Stir to mix.
• Cook on low for 3 - 4 hours or until internal temperature of beef comes to 160*F (Medium).
• Once beef comes to 160*F, in a small bowl, mix together the water & corn starch. Add to steak mixture and mix.
• Cook until sauce has thickened..
• Serve over mashed potatoes or noodles.

BARBECUED BEEF

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.

BEEF TIPS

Steps:

• In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine. Cover and cook on low for 6-7 hours or until meat is tender., Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.

SLOW COOKER BEEF TIPS

Steps:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!