BBQ Beef Dinner Menu
BBQ Beef
Cole Slaw
Corn Muffins
Fresh Corn on the cob
Cake or Ice Cream Bars
This time of year, rounding up two thirds of the way through summer, many of us find ourselves hosting guests or celebrating special events with meals that will include our friends and family. The question that comes to mind is……”What to serve,” Right? Just this week I was at the grocery store and talked to the butcher about this question. Mark used to work in food service and catering in the Boston area and he told me that when working with clients he would ask them, “Do you want to feed or impress your guests?” Good question I thought. I think if the food is delicious well that’s quite enough. Serve good, healthy food and that alone is impressive for me. If the food is all of that, you don’t have to serve a TON of food, just let what you have be incredible and incredible to me is simple yet delicious. Well, here is one of those meals. The meal comes from my sister-in-law, Katie, who found the recipe in the former Cooking Light magazine (it now has combined with a new venture now called, EatingWell. I have made a few little changes to the recipe and rather than serve on a big bun, my choice of bread would be Jiffy Corn Muffins. I like to accompany this meal with fresh corn on the cob, and a very simple vinegar based Cole Slaw. For dessert, depending on the occasion, consider a homemade or store bought cake (consider a Sanders cake or Bill Knapp’s) if you are short on time. Or …Ice cream bars like Dove Bars for a small group or ice cream sandwiches for a larger group.
BBQ Beef (10-12 servings)
Ingredients
Steak and rub
-2 - 1 1/4 Flank Steaks
- 1 Tablespoon brown sugar
-1 teaspoon freshly ground black pepper
Sauce
-1 cup strained tomatoes (or tomato sauce)
-1 cup chopped onions
-1 - 6 ounce can tomato paste
- 1/4 brown sugar
-3 Tablespoons cider vinegar
-2 Tablespoons Worcestershire sauce
-2 Tablespoons Molasses
-1 Tablespoons chili powder
-2 teaspoons liquid yellow mustard
-1 teaspoon dry mustard
-1/4 teaspoon salt
Method
1. Cut each steak in half, mix the brown sugar and black pepper in a bowl and rub the steak with mixture. Set aside.
2. Either in a mixing bowl or large (4 cup) glass measuring cup, place remaining ingredients and then stir to blend.
3. In a Slow Cooker pour a small layer of sauce, layer 1 steak, sauce, steak, etc. ending with sauce on top.
4. Turn Slow Cooker temp on high for 1 hour then turn down to low for 7-8 hours.
5. Save unused BBQ Beef in a storage container in the fridge. I like to either warm a serving or 2 in a small saucepan or warm a large quantity on the stove in a pan.
Summer is a perfect time for a good Cole slaw.
Simple Vinegar Coleslaw
Ingredients
-1 head green cabbage, chopped
-2 medium carrots shredded
-1/2 cup sunflower oil
-1/4 cup white vinegar
-1 teaspoon celery seeds
-1 teaspoon dry mustard
-1/2 teaspoon salt
-1 1/2 Tablespoon honey
-1/2 small onion chopped
Method
1. Place all ingredients in a blender (or use a hand immersion blender) and blend until smooth.
2. Pour enough dressing to coat and stir shredded carrots and cabbage. Add a little dressing at a time and continue to stir blend in. Dress as you wish. You may not use all dressing. Store in a jar with lid in the fridg.
Corn on the Cob
My method of cooking corn on the cob is to place shucked corn into a pot with about 1 inch of water and bring to a boil. Turn heat down a bit and steam for about 8-10 minutes.
Corn Muffins
My favorite corn muffin mix is Jiffy Corn Muffin mix. I prepare as directed. Each box makes about 6 muffins or you can make a pan of corn bread following directions on the box.
This is a good meal to keep on file in your kitchen repertoire for summer gatherings…It’s a Great Day!
