Instant Pot French Dip Sliders | Beef Shoulder Roast Recipe
Make tender, juicy French Dip Sliders in minutes with your Instant Pot. Shred and add to sweet Hawaiian rolls with provolone cheese. Serve with au jus. These tasty treats make a meal or perfect party food!
Recipe instructions:
Ingredients for the Instant Pot French Dip Pull-Apart Sliders:
• 2 pounds Certified Angus Beef ® chuck shoulder roast, cut into 2-inch cubes
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons canola oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium beef broth
• 4 sprigs fresh thyme
• 2 packages pull apart rolls (look for Hawaiian rolls, 12 per pack)
• 12 slices provolone cheese
• 2 tablespoons butter, melted
• Coarse salt for topping
Learn more about the Chuck Shoulder Roast:
~~ If it's not CERTIFIED, it's not the best. ~~
#instantpot #beef #CertifiedAngusBeef
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Just spread ground beef on bread! Amazing ground beef recipe
They are so delicious that I cook them twice a week. Amazing ground beef recipes.
Ingredients:
Ground beef - 500 grams
Onion - 1 piece
Egg - 1 piece
Toast bread
Tomato sauce or ketchup
Cheese - 150 grams
Salt, black pepper
Spread tomato sauce on bread
Place the ground beef on top of the bread
Bake 25 minutes at 180 °C / 360 °F
Sprinkle with grated cheese
Bake for another 10 minutes.
Enjoy your meal!
#groundbeefrecipe #groundbeef #bakedtoast
Pulled Beef Bao Buns Recipe
These pulled beef bao buns are one of my favorite Asian dishes in all times! The steamed buns are so soft, light and pillowy. Filled with delicious and rich slow cooked pulled beef. This dish may seem like a complicated, but if you follow all steps you will learn how to make the best bao buns with the best meat filling.
Full printable recipe + tips how to make the best bao buns:
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Recipe makes about 15 buns.
For the buns:
3 1/2 cups (440g) Flour
2 tablespoons Sugar
2 teaspoons Instant-dry yeast
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1¼ cup (300ml) Milk
2 tablespoon Oil
For the filling:
1kg brisket beef or other cut *read recipe notes
Salt
Pepper
2 cups (480ml) Beef stock
2 tablespoons (25g) Honey/brown sugar/white sugar
1/3 cup (80ml) Soy sauce
4 Garlic cloves, minced
2 Onions, sliced
1/3 cup (80ml) BBQ sauce
1 tablespoon Ginger, grated
For pickled veggies:
2 Carrots, thinly sliced
2 Cucumbers (seedless), thinly slices
1 Red onion, thinly slices
1/2 cup (120ml) Rice vinegar
1/4 cup (60ml) Water
2 tablespoons Sugar
1 teaspoon Salt
Directions:
1. Make the filling: Preheat the oven to (325°F) 160°C.
2. Season the meat with salt and pepper generously on all sides. Heat 1 tablespoon oil in a large skillet. Brown the joint on all sides over high heat and transfer to a large ovenproof dish.
3. In the same pan heat 2 tablespoons of oil and sauté onions for 5 minutes. Add garlic and sauté for 2 minutes.
4. Add the onions and garlic to the meat, add beef stock, sugar/honey, soy sauce, BBQ sauce and ginger. Cover with an oven proof lid or a foil and bake for 3-4 hours, until the beef is very tender. Open the lid every hour and turn over the beef.
5. Transfer the beef to a clean chopping board and `pull’ the cooked beef apart by securing the joint with a fork and shredding the meat with another fork. Place the pulled beef back into the dish and bake, uncovered for 15-20 minutes (this step is optional).
6. Make the buns: in a large bowl or in a bowl of a stand mixer place flour, yeast, sugar, salt and baking powder. Mix. Add milk and oil, whisk until dough is formed. Knead the dough for about 7-8 minutes.
7. Place the dough in a lightly oiled bowl, cover with a plastic wrap and let rise until doubled in size, about one hour.
8. Once the dough has doubled in size, punch the dough gently to resale air bubbles and knead for 1 minute.
9. Roll out the dough into 1/4-inch (1/2cm) thick. Then, using a cookie cutter or a glass, cut 3½-inch (9cm) circles. Gently roll the circle to an ovel shape, then lightly brush the dough with oil and fold. Gently roll/press the buns over the top. Take the leftover dough and repeat the process.
10. Place the buns on a parchment paper squares. Then place the buns in the steamer. Cover and let rise for 20-30 minutes.
11. Cook the buns: in a large pan or a wok bring water to a boil. Place the steamer in the pan with the boiling water and cover with a lid. Steam the bao buns for 10 minutes, then turn the heat off and leave the buns in the steamer, covered for 2-3 minutes.
12. Make pickled veggies (optional): in a small saucepan heat water, vinegar, sugar, salt, until the sugar has dissolved. Allow to cool, then pour the liquid over the veggies, seal and refrigerate for at least 4 hours or overnight. I would recommend making this step a day ahead.
Equipment I used in this video:
Measuring Cups an Spoons in Rose Gold:
Dough Blender:
Pro Silicone Pastry Mat:
#Cooking #Beef #Buns #Recipes
Homemade Hamburger Buns - Beef Tallow Brioche
A beef tallow brioche bun will take your burger game to the ultimate level! Chef Britt shows you her best brioche recipe and bakes them on the Yoder Smokers YS640s Pellet Grill!
Full Recipe Here:
What kind of mixer is that? It's the Ankarsrum Assistant Original!
BBQ Beef Sandwich Recipe
How to BBQ beef. BBQ beef recipe
I was just blown away at the flavor of these BBQ Chuck Roast sandwiches (Chuckies) The flavor is true southern style bbq at it's best! I'm sure there are many bbq sauces that would work well with this, but the Coakley's BBQ sauce was spot on with the other flavors going on in this cook! Between 1-10 on great tasting BBQ, I will have to give this a solid 10! Give it a try, and see what you think :)
If you would like to order some Coakley's BBQ sauce, please go visit Lloyd here: coakleysbbqsauce.com
Please go over an give Lloyd a like on his Coakley's BBQ FaceBook page:
Ingredients
Chuck roast 4 Pound
Peanut oil 6 Tablespoon
Salt & pepper To Taste
FOR THE RUB
Packed brown sugar 2 1⁄2 Tablespoon
Paprika 2 Tablespoon
Dry mustard 2 Teaspoon
Onion powder 2 Teaspoon
Garlic powder 2 Teaspoon
Dried basil 1 1⁄2 Teaspoon
Ground bay leaves 1 1⁄2 Teaspoon
Ground coriander seeds 3⁄4 Teaspoon
Ground savory 3⁄4 Teaspoon
Ground thyme 3⁄4 Teaspoon
White pepper 3⁄4 Teaspoon
Ground cumin 3⁄4 Teaspoon
OTHER INGREDIENTS
Coke 12 Fluid Ounce
Maple syrup 1 Cup (16 tbs)
Bbq sauce 1 Cup (16 tbs) (Coakley's)
Buns 10
Directions
GETTING READY
1. Prepare the grill for cooking. Bring the temperature up to 250 F.
MAKING
2. Coat chuck roast with peanut oil. Season with salt and pepper all over.
3. Spread rub all over the roast and then place it on the grill.
4. When the internal meat temperature goes upto 140 F, take the probes out and place the meat on an aluminium pan.
5. Pour coke at the bottom of the pan and the maple syrup over the roast. Place the probe back in the meat, cover the pan with aluminium foil and then put the roast back on the grill. Cook until the internal meat temperature reaches up to 215 F.
6. Pull the pan off the grill and let it rest for about 30 minutes.
7. Pour the remaining liquid in the aluminium pan to a bowl. Chill the bowl for sometime until the fat settles on top. Remove the fat from top. Set the liquid aside.
8. Meanwhile, shred the meat with the help of two forks. Check for moistness of the meat. If the meat is a bit dry, add back the fat skimmed liquid else skip adding the liquid. Season with salt and pepper.
9. Pour barbecue sauce over the meat. Mix everything well.
10. Cover the pan back with foil and place it on the grill. Heat the contents for about 10 to 15 minutes such that everything gets well incorporated. Set the shredded meat aside.
11. Toast buns and place a cupful of shredded meat with barbecue sauce in between the buns.
SERVING
12. Arrange the sandwiches on a platter and serve.
Things You Will Need
Oak lump charcoal
Hickory wood
Aluminium pan and Foil
Recipe Summary
Difficulty Level: Medium
Dish: Sandwich
Servings: 10
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Coakley's BBQ provided this product for review purpose at no charge and without stipulation, nor has Smoky Ribs received any compensation for using their products.