Beef On A Bun Food

EPIC BEEF BURGER WITH A HOMEMADE BRIOCHE BUN

Steps:

• Let the ground beef rest outside the fridge for 15 minutes.
• Put the ground meat in a large bowl and add paprika, thyme and garlic.
• Wash your hands in cold water. Quickly and gently mix the ground meat and spices without over handling.
• Divide the meat in four and form the burgers by hand, once again do not over handle or press the meat too much. This step helps keep the burgers juicy.
• Place the formed burgers on a tray and refrigerate for 30 minutes.
• Pre-heat the bbq to 500 ºF. Keep one end burner lower than the others.
• Clean and oil the grill. Use a cloth and tongs to avoid burning your hands.
• Remove the tray from the fridge.
• Add salt and pepper on both sides of the burger.
• Slightly press the centre of each burger with your thumb to avoid ballooning on the grill.
• Place the burgers on the hot grill and close the lid. Cook for 4 minutes without turning.
• Open the BBQ lid and flip the burgers. Cook for another 4 minutes with the lid closed.
• Open the lid and flip the burgers once more and transfer them to the cooler side of the grill.
• Cook for another 3 minutes.
• Open the lid and place the burgers on your favourite burger buns (homemade brioche in our case).
• Top with awesome topping and enjoy!

BEST BEEF DIP EVER

Steps:

• Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better.

TERIYAKI BEEF ON A BUN

Steps:

• Toss the beef in the cornstarch and lightly coat the pieces.
• Heat the oil in a wok or frypan, have high heat add the beef and brown tossing for 3 minutes.
• Turn the heat to medium add fresh ginger,garlic, Teriyaki sauce, sherry, chow mein noodles, salt& pepper.
• Keep tossing another 3 minutes.
• Add chopped green onions just before removing from the heat.
• Split the meat into 4 portions and pile on the toasted buns.
• Top with the pickled ginger and waterchestnuts.
• Serve hot.

BBQ BEEF ON A BUN

Steps:

• Coat roast with marinade; place in resealable plastic bag. Add cola, squeeze our air and seal bag. Refrigerate overnight, turning once or twice. Lightly oil grill and preheat BBQ to medium. Combine sauce, broth , rosemary, thyme, garlic, pepper in a medium-size aluminum roasting pan. Remove roast from marinade; pat dry and discard marinade.
• Sear roast on all sides. Place roast on upper rack and roasting pan directly below roast on grill. Place a meat thermometer in center of roast, reduce heat to low and close lid. Cool until roast reaches 160F for medium, about 3 hours, basting every 20 miniutes with sauce from drip pan.
• Remove roast to cutting board, loosely cover with foil and let rest 30 minutes. Shave or slice very thinly and serve on Kaiser rolls with some of the sauce.

BARBECUED BEEF ON BUNS

Steps:

• Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

BBQ BEEF ON A BUN

Steps:

• Cook roast in oven with garlic, 1 c water some salt,and pepper on 325 for 3-4 hours till falls apart tender.
• In a sauce pan brown onions in butter. Lower heat and add ketchup till bubbling.
• Add brown sugar and molasses, taste to check if there is enough brown sugar. If not add 1T-2T more.
• Add lemon juice and cook for about 10 more minutes. Add meat and cook 10 min more.
• Serve over buns or rolls with cheddar cheese and onion slices if desired.

BBQ BEEF ON A BUN

Steps:

• Coat roast with marinade; place in a resealable plastic bag. Add cola, squeeze out air and seal bag. Refrigerate overnight, turning once or twice.
• Preheat barbecue to medium and lightly oil grill. Combine sauce, broth, rosemary, thyme, garlic and pepper in a medium-size aluminum roasting pan. Remove roast from marinade; pat dry and discard marinade.
• Sear roast on all sides. Place roast on upper rack and roasting pan directly below roast on grill. Place a meat thermometer in centre of roast, reduce heat to low and close lid. Cook until roast reaches 160°F (71°C) for medium, about 3 hours, basting every 20 min. with sauce.
• Remove roast to cutting board, loosely cover with foil and let rest 30 min. Shave or slice very thinly and serve on Kaiser rolls with some of the sauce.

BEEF ON A BUN

Steps:

• Combine celery, onion, ketchup, bbq sauce, water, vinegar, worcestershire sauce, brown sugar, chili powder, pepper, and garlic powder and mix well.
• Pour into slow cooker.
• Add roast, cover and cook high for 6 - 7 hours.
• Remove roast and shred meat. Return meat to sauce and serve over buns with a slotted spoon.

HOMESTYLE ALBERTA BEEF ON A BUN

Steps:

• Place frozen roast in roasting pan.
• Heat, uncovered, at 450 degrees for 45 minutes (30 minutes for smaller roast).
• Remove roast from oven, and season with garlic and pepper.
• Cover, decrease heat to 275 degrees, and roast for approx 4 hours until fork tender.
• Pull apart roast with fork.
• Layer ingredients into slow cooker (1 layer beef, 1 layer au jus from roasting pan, 1 layer BBQ sauce). Repeat until all ingredients have been added.
• Heat on low until warmed through and bubbling (2-3 hours).
• Spoon onto sliced Kaiser rolls, and enjoy!

BARBECUED ROAST BEEF ON A BUN

Steps:

• Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
• Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
• Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
• Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
• Cover and refrigerate for 4 to 12 hours.
• Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
• Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
• Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
• Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.