CHARLOTTE, NC (WBTV) -
Summer Beef BBQ with Cucumber Slaw
Recipe by Charlotte Culinary Expert, Heidi Billotto
Reid's Cooking School Director
heidi@reids.com
For the Rub:
1/2 cup Moscovado brown sugar
1/4 cup sweet or hot smoked paprika
1 Tbsp. black pepper
1 Tbsp. salt
1 Tbsp. chili powder
2 Tbsp. Goya Adobo Seasoning
1 tsp. cayenne
For the beef:
Proffitt Family Farms local Ranch Steaks, stew beef or chuck roast
2-3 cups apple cider vinegar
For Sauce:
1 cup ketchup
1/4 cup water
1/4 cup Moscovado brown sugar
1/4 cup red wine vinegar
3 Tbsp. extra virgin olive oil
2 Tbsp. smoked paprika
1 Tbsp. chili powder
2 cloves garlic, minced OR 2 tsp. garlic paste
1 tsp. cayenne
Coombine all of the ingredients for the barbecue rub. Use to season generously on both sides of steaks and then place steaks in the vinegar in a large pan ( should be about a half inch deep). Cover pan tightly with foil. Roast in a slow 250-300 degree oven for 2 ½ to 3 hours.
While steaks are cooking, prepare barbecue sauce. Simmer for 15 minutes until thick. Cook until the beef is tender and may be easily shredded or pulled. Toss shredded beef with a bit of the sauce and pile on your favorite biscuits . Serve along side a portion of Summer Cucumber Slaw
For the Cucumber Slaw:
2 hot house cukes, seeded and julienned
1 Red Bell Pepper, julienned
2 carrots, peeled, julienned
1/2 bunch Cilantro, minced
1 shallot, minced
5 (1/4 inch) slices fresh ginger root, peeled and minced
½ cup Extra Virgin Olive Oil
2 Tbsp. Mushroom Soy Sauce
1 Tbsp. Sesame Oil
1/4 cup Red Wine Vinegar
Siracha or hot Sauce to taste
Combine all the vegetables and herbs and then use remaining ingredients to make a vinaigrette. Toss veggeis in vinaigrette. Allow to stand for an hour or so before serving.
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