QUICK Beef BBQ Sandwiches w/ Creamy Cole Slaw
In a stand mixer: Place 1 cup of lukewarm milk (2% or whole) AND 1 cup of lukewarm water (not hotter than 110 degrees--or it will kill the yeast)
2 Tablespoons dry active yeast
2 Tablespoons softened butter
2 Tablespoons granulated sugar
2 tablespoons of oil (olive or vegetable)
3 teaspoons salt
5 cups all-purpose flour
Let the yeast, liquids and sugar rest in the bowl and begin to activate for 10 minutes. Then add the butter oil, salt and the flour one cup at a time. When dough pulls away from the bowl, stop mixing, form into a ball, cover and let double in size for 1 hour. After 1 hour, punch down dough and let rest for 10 minutes.
Form dough into about 12, 3- inch sized buns, place on a parchment lined baking sheet. (Remember they’ll expand) Let the dough rise, covered for 40 minutes-1 hour.
Bake in a preheated 375 degree oven, on the lower middle rack for 25-30 minutes or until golden. Move buns to a cooling rack until cooled.
Quick Beef BBQ
A great meal for using up leftover pot roast or beef brisket.
Using one pound of cooked leftover beef (roast, brisket) chop finely.
In a skillet with 1 teaspoon of olive oil, add 2-3 teaspoons of chopped onion. Add 1/4 teaspoon red pepper flakes.
The chopped beef
1/2 cup ketchup
2-3 Tablespoons brown sugar
1 teaspoon mustard
1/4 tsp chipotle pepper powder
1 teaspoon apple cider vinegar
1 minced garlic clove
Salt and pepper
Stir together, let simmer for 7-10 minutes over medium heat—add a few teaspoons of water to thin if needed. Serve on buns or rolls with creamy cole slaw.
Creamy Cole Slaw
4 cups shredded cabbage (green and purple) (Or use packaged coleslaw mix)
3/4 cup shredded carrot (1-2 carrots)
1-2 green onions chopped finely (About ½ cup) (use whites and greens)
½ cup of good mayo (I used Duke’s)
2 Tablespoons sour cream
1 Tablespoon red or white wine vinegar
1 Tablespoon granulated sugar
½ tsp salt
½ tsp black pepper
Combine the cabbage, carrots and the green onion, set aside or keep in a refrigerated zip-top bag until 20 minutes before serving time.
For the sauce, combine the mayo, sour cream, vinegar, sugar, salt and pepper. Mix well.
Pour the sauce over the prepared cabbage/carrot/onion mixture, toss to coat…let stand 20 minutes-refrigerated before serving. Can be made ahead and refrigerated…but for a crunchier slaw, prepare just before serving.