Ginger Beef BBQ Recipe

Today I’d like to share a new recipe with you. Summer cooking can sometimes get a little predictable with the traditional barbecue menu. Let’s take a Texas favorite, BBQ beef, and add a touch of the exotic orient.

We start with a medium sized chuck roast. Pat the meat with paper towels to get it nice and dry. Brush a little olive oil on the outside and set aside for a minute. Combine all the dry ingredients together and rub them onto the outside of the meat.

To cook the meat you will need a heavy Dutch oven or a cast iron skillet. If you want to you can finish it off in a crock pot but it has to get seared on the outside first. Pour a ¼ cup of oil into the skillet and heat on high until it shimmers. Carefully lower the meat into the hot oil. You want a really good sear on all sides to lock in the juices.

After searing the meat dribble the liquid smoke seasoning on top, reduce the heat to simmer, and cover the pan. The rest of the cooking process will take a couple of hours to finish. You are going to cook it until it literally falls apart. This beef will be so tender and flavorful; I really think you are going to enjoy it.

Ginger BBQ Beef Rub Recipe

  • Chuck Roast 2-3 lbs
  • 2 T. Grated ginger
  • 2 T. Coarse ground black pepper
  • 1 T. Kosher salt
  • 1 T. Fresh garlic minced
  • 1 tsp. Cayenne pepper powder
  • ½ cup Dark brown sugar
  • 1 T. Paprika
  • 1 T. Chili powder
  • 1 tsp. Liquid Smoke

Ginger BBQ Beef Serving Suggestions

While the meat cooks we are going to make the companion dishes and garnishes. You can serve it the traditional way on Kaiser Buns if you like but I thought it might be good to continue trying something different and serve it on a bed of egg noodles and garnish it with a heart healthy spicy slaw.

Cook the egg noodles until tender and drain. Pour them onto a platter and drizzle a little olive oil on top, sprinkle with garlic and sesame seeds lightly. To make the slaw dressing coarsely chop 1/2 head of cabbage cabbage.

Mix this cabbage with 1/4 cup shredded red cabbage, 1/4 cup shredded carrot, and set aside. To make the dressing mix 1/4 cup low fat mayo, 2 tsp. grated horseradish, and 1 tsp. mustard powder. Mix the dressing into the cabbage and refrigerate covered for thirty minutes before serving.

This meal can be served with lots of different side dishes. Sliced oranges and cantaloupe make an attractive plate presentation with the barbecue beef. I hope you enjoy it as much as we do.

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