Spicy Barbecued Beef Sandwiches Recipe

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Spicy Barbecued Beef Sandwiches Recipe

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I work full-time outside of the home, so I look for economical meals like this that can be served for a couple of days. I like to serve these sandwiches with baked beans and coleslaw.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours

Ingredients

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 beef sirloin tip roast (3 pounds)
  • 4 cups water
  • 2 cups ketchup
  • 1 cup salsa
  • 2 fresh jalapeno peppers, seeded and minced
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon liquid smoke, optional
  • 12 to 14 hard rolls, split and toasted

Directions

In a Dutch oven over medium heat, saute onion and garlic in oil until lightly browned. Add roast and brown on all sides. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender. Remove meat; cool. Simmer sauce, uncovered, for 30 minutes. Shred meat; return to sauce and heat through. Serve about 1/2 cup on each roll. Yield: 12 -14 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Barbecued Beef Sandwiches in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p88

Nutritional Facts

1 each: 326 calories, 8g fat (2g saturated fat), 52mg cholesterol, 891mg sodium, 39g carbohydrate (9g sugars, 2g fiber), 24g protein.

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 beef sirloin tip roast (3 pounds)
  • 4 cups water
  • 2 cups ketchup
  • 1 cup salsa
  • 2 fresh jalapeno peppers, seeded and minced
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon liquid smoke, optional
  • 12 to 14 hard rolls, split and toasted
  1. In a Dutch oven over medium heat, saute onion and garlic in oil until lightly browned. Add roast and brown on all sides. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender. Remove meat; cool. Simmer sauce, uncovered, for 30 minutes. Shred meat; return to sauce and heat through. Serve about 1/2 cup on each roll. Yield: 12 -14 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Barbecued Beef Sandwiches in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p88

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