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Tenpoundbass
2023 Feb 13, 10:36am
Tenpoundbass
2023 Feb 13, 10:36am
I wanted to, but my phone's camera lens is scratchy, cracked and makes grainy photos.
It's the best BBQ beef sandwiches I ever had. It may seem like there's too much sauce for the meat, but if you let it thicken up, after you add the meat it will soak up a lot of the sauce. If you let it cool down a bit on the stove after the final mix, it allows the sauce to thicken up even more. The sandwiches I made hours later were better than the ones I made while it was piping hot and fresh off the stove. Also I took the cool BBQ beef mixture and put it in a really hot fry pan. I stirred it up until it got hot, then let it sit enough for some of the sugars on the bottom to darken up and make a little burnt bark, which sent it over the moon. Defiantly something you could make ahead, refrigerate, and serve a few days later. And it will be better than when it was made.
I took the idea from Ropa Veija a Cuban dish that is made with Flank, but cooked down in a thick rich Beef Stew broth. It has capers or green peas, and sliced red and green bell peppers and traditionally served with White Rice and side of Black Beans. Every time I make it, I tell myself I want to make the Beef version of a Pulled Pork with it. It didn't disappoint and was better than I imagined and way better than pulled pork.
It's the best BBQ beef sandwiches I ever had. It may seem like there's too much sauce for the meat, but if you let it thicken up, after you add the meat it will soak up a lot of the sauce. If you let it cool down a bit on the stove after the final mix, it allows the sauce to thicken up even more. The sandwiches I made hours later were better than the ones I made while it was piping hot and fresh off the stove. Also I took the cool BBQ beef mixture and put it in a really hot fry pan. I stirred it up until it got hot, then let it sit enough for some of the sugars on the bottom to darken up and make a little burnt bark, which sent it over the moon. Defiantly something you could make ahead, refrigerate, and serve a few days later. And it will be better than when it was made.
I took the idea from Ropa Veija a Cuban dish that is made with Flank, but cooked down in a thick rich Beef Stew broth. It has capers or green peas, and sliced red and green bell peppers and traditionally served with White Rice and side of Black Beans. Every time I make it, I tell myself I want to make the Beef version of a Pulled Pork with it. It didn't disappoint and was better than I imagined and way better than pulled pork.
1/2 Cup apple cider vinegar
1 8 ounce can Tomato Sauce
2 cups of beef broth
1tblSpn Worstershire sauce
2 diced medium Onions. I like to use one strong yellow Spanish Onion, and one Sweet White Onion
3 cloves crushed Garlic
Dry Rub
1tblSpn Paprika
1tspn Cayenne Pepper
1/2 cup of Brown Sugar
1 tblspn Salt
1 tspn Oregano
Place all of the dry rub ingredients in a bowl, mix well then put the steak in the bowl and coat very well. Place all of the contents into a plastic bag, seal and refrigerate for at least 12 hours, let it go up to a couple days if want.
Prepare some hot Breakfast Sausage and enjoy along with your favorite breakfast.
While the fond and fat from the sausage is still in the hot pan, toss in the onions and caramelize, then add the Garlic. when desired caramelization has taken place, remove onions and garlic and add the Flank Steak to pan and brown on med(350ish) both sides for about 4 minutes a side.
Put meat in a small Dutch oven, add onions, pour in beef broth, apple cider vinegar, (I like to pour the apple cider vinegar in the bag the meat marinated in, to grab all of the cayenne and paprika), Worstershire, the tomato sauce, and check the salt add if needed. You want the meat submerged, even if only a 1/4 inch or less.
Turn heat to low heat, I go to 2. Let it slowly simmer for about 1 1/2, turn the meat over, let simmer another 1 1/2 hours. Each time would be a good time to check the liquid and add a little if needed, and stir any fond on the bottom careful not to let it burn. Remember it's a slow simmer boil not an intense rapid boil. so you should be fine between long check ins.
After the second flip check the liquid, the flank should be soft and trying to pull apart when you flip it. If it does not fall apart in your salad tongs turn it over one more time and let it go another 30 to 40 minutes.
Now at this point it should be very tender and easy to shred with two forks or a fork and salad tong. Place the sauce in the pot in a smaller Sauce/Stock pot. Place on medium and add 1/2 cup of your favorite Hickory Smoke flavored BBQ sauce. I add that rather than having to buy Liquid Smoke,.
But if you would rather, you can opt to add honey(Or brown sugar), Ketchup and a 1/4 tspn of liquid smoke. Bullseye or Kraft works for me.
Let the sauce simmer and thicken up, while you turn your attention to the Beef.
First take some Kitchen Sheers and cut it about three times across the grain, Unless you like lone noodle strands of beef. Then continue to separate the meat at the grains until it is fully shredded like Pulled pork. Place the shredded meat into the pot and give it a good stir, the beef fibers absorb up the sauce.
Toast a Kaiser Roll, dollop BBQ beef on bottom bun, garnish with fresh thin sliced onion, a squirt of yellow mustard, and couple of dill pickle chips. Serve with a side of Cole Slaw.
I should have took pictures, but it looked as good as this sounds.
Chef's Note.
That Flank Steak might look tiny and puny, and not enough meat for your demanding beef eater family. But by time you shred the meat and add it back to the sauce, there was more than enough to put a good portion on each of an eight pack of large Kaiser Rolls, or Hoagie Rolls.