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I love Rodeo Season. After all, it's not just any sport where you can, with just a little seasoning, eat what you ride! With Alberta roasting and boasting the best beef in the world, I saddled up and hit the happy trails in search of a recipe that would make a cowpoke proud. Red Seal Chef, Steve Thibodeau, ponied up his simple and savory Beef on a Bun recipe that's so good, you'll wanna pull your pistols and slap your chaps!
INGREDIENTS
2 – 3lbs Roast (Eye of Round, Sirloin Tip, Inside Round)
1 Onion (diced)
4-6 Garlic Cloves (chopped)
Steak Spice
Oil
1 Bottle Bulls Eye BBQ Sauce (your choice of flavour)
Monterey Jack Cheese (or your favourite cheese)
METHOD
Coat roast well with oil and steak spice and cook it in the oven until medium/well; about 2 hours at 375 degrees.
Allow roast to cool (for best results, cool overnight).
Slice thinly (1/4” to 1/8” slices).
Sautee diced onion and garlic cloves in oil on medium high until tender, Add sliced beef and the full bottle of Bulls Eye BBQ sauce. Fill BBQ bottle half full with water and add to mixture to thin the sauce. Simmer the mixture on low-medium heat for 45 minutes, stirring occasionally to prevent sticking.
The goods are ready when the meat falls apart and the sauce has re-thickened.
Serve on toasted Kaiser buns with garlic butter and a slice of Monterey Jack or your favourite cheese.
Strike while the iron's hot and enjoy corn on the cob, coleslaw or potato side dishes with this saucy slice of Cowboy Country.
Until Lex time, speak your mind but ride a fast horse!
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