|This delicious BBQ you can make with Beef Cubes!|
Here's a recipe for what I call BBQ Cube Stew Que. You can use any type of aged brisket, top round, bottom round, or beef flat. It's ideal if you are entertaining and making beef kabobs, and have a lot of leftover cubes. Here is what you will need to make a decent sized pot, feeding a family of four for a day (with leftovers.) You will have to prepare your beef cubes a day ahead, but here you go -- enjoy!
*About 3 lbs beef cubed and fat trimmed. (I prefer beef bottom round)
*2 Tablespoons Dry Rub or Kansas City Steak seasoning. (See my dry rub guide here, or buy my rub in my store. )
*1 Tablespoon Worcestershire
1 Large Can Whole Tomatoes
1/3 large onion (or 1/2 of a small)
2 stalks celery
3 small or two large carrots
2 tablespoons Sugar
1/3 cup Apple Cider Vinegar
1/2 cup Light Brown Sugar
3 tablespoons Ketchup
1 Tablespoon Butter
8 cups of water plus additional water on hand.
1/2 cup Sweet BBQ Sauce of Choice (Sweet Hickory)
You will need: 6-qt. Covered Stockpot, ample prep area, and Glass Bowl
Prep Time: 30 minutes total (15 to cube Day #1, 15 to dice veggies Day #2)
The Day Before Cooking:
Cube beef into 1" square chunks into a glass bowl, removing visible fat.
Hand toss into your dry rub and worsesterchire, coating well.
Refrigerate over night. (You can actually keep for up to 36 hours.)
Cooking Day: (Cook Time: 1 1/2 to 2 hours.)
Dice your onions, carrots and celery fine to medium.
Adding the butter and one cup water and simmer in stock pot on high for about 15 minutes--veggies will start to become tender.
Once tender, add the remaining 7 cups water and add beef cubes. Cook for 1 hour on medium heat, covered. If you need to add more water, do so in small quantities to avoid beef cubes from burning, you want some water in the mix, which will cook off.
Beef cubes should appear tender by now, but not falling apart yet. Add large can of whole tomatoes, (squishing them somewhat as you go.) Mix in brown sugar, apple cider vinegar, ketchup, and regular sugar. Simmer on low checking often. Stir occasionally and check.
|Note the cubes are still somewhat together, and not falling apart. It's not done yet. Add tiny bits of water until they do fall apart.|
Once the cubes start to fall apart with your fork, they are just about done. It should look like BBQ, and be moist, but not too moist as it must be able to put on bread or a kaiser roll! If there's too much liquid, keep cooking down--stirring occasionally. You can still see the carrots but they will easily fall apart. If your cubes are tender enough to fall apart in your hand, turn the stove off. Now stir in your BBQ sauce--this is just for a bit of added sweetness in the very end.
|It can be eaten alone or on bread.|
Enjoy this sweet BBQ with a hint of Carolina twang, on roll or bread.
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Additional Tips for the Beef BBQ Cube Stew:
- This recipe freezes well and can be easily reheated.
- Cubes take much less longer than large hunks of beef to simmer down, so you can whip this up in under two hours.
- Many people will cube a larger piece of meat--say 5 lbs. You can use some immediately having kabobs and marinate the rest to have this BBQ Cube Stew Que the next day!
- Find other recipes on this blog!