Saturday, February 16, 2008

Slow-Cooker Barbecue-Beef Sandwiches 8 pts

1/3 cup dark brown sugar, divided
3/4 teaspoon black pepper
2 (1 1/4-pound) flank steaks
1 cup chopped onion
1 can (6 oz) tomato paste
1 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
2 teaspoons prepared mustard
1 teaspoon salt
12 (2 1/2 ounce) sandwich buns with sesame seeds, split
Red onion slices (optional)
Dill pickle slices (optional)

Prep Time: 20 minutes

Cut each steak in half crosswise. Combine 1TBS brown sugar and peper. Rub steaks with sugar mixture. Place remaining brown sugar, tomato paste, and next ingredients (everything before buns) in a 4/5 quart electric slow cooker; stir well. Add steaks, turning to coat. Cover with lid; cook on high heat setting 1 hour. Reduce to low-heat setting and cook 7-8 hours or until steak is tender. Remove steak from slow cooker, reserving sauce in cooker.

Shred steak with 2 forks. Return shredded steak to cooker; stir well to coat with sauce. Spoon 1/2 cup steak misxture onto bottom half of each bun; top each with 2 onions rings and 3 pickle slices. Cover with tops of buns.

Servings/Serving Size:
12 servings (serving size: 1 sandwich)

8 points per serving.

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