Barbecued Beef with Pickle Slaw on Toasted Soft Rolls

Barbecued Beef with Pickle Slaw on Toasted Soft Rolls

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This is a great summery sandwich, although I eat it all year long, and the pickle slaw is incredibly refreshing. When you eat this, you’ll need a lot of napkins.


  • 2 ½ pounds boneless beef short ribs
  • 2 tablespoons kosher salt, plus more as needed
  • 2 tablespoons coarsely ground black pepper, plus more as needed
  • 3 tablespoons canola oil
  • 1 medium onion, sliced
  • 5 cloves garlic, smashed
  • 1 cup ketchup
  • ¾ cup beef broth
  • 2 tablespoons cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 4-6 soft rolls, split
  • Pickle Slaw


: Preheat the oven to 425 degrees. Season the short ribs generously with salt and pepper.

In a large Dutch oven or similar pot, heat the oil over medium-high heat. When hot, sear the short ribs on all sides until the meat is crusty and nicely browned, 5-6 minutes total. Lift the short ribs from the pot and set aside on a platter.

Add the onion and garlic to the pot and cook, stirring, until nicely browned, about 5 minutes. Stir in the ketchup, broth, vinegar, lemon juice, Worcestershire sauce, sugar, and paprika and bring to a simmer. Taste and season with salt and pepper.

Return the ribs to the pot, cover, and roast in the oven until the beef is fork-tender, about 2 hours. Remove the pot from the oven and set aside to allow the meat to cool.

When the ribs are cool enough to handle, lift them from the pot, shred the meat using your fingers or a fork, and put it in a bowl. You will have about 3 cups of shredded short ribs. Set aside until ready to use.

Strain the cooking juices through a sieve into another bowl. Refrigerate the juices until you can skim and discard the fat that rises to the top, 20-30 minutes.

Spoon as much of the defatted cooking juices into the rib meat as needed to moisten it. You will need at least ¼ cup and perhaps more.

Reheat the meat on high power in the microwave until heated through, 1-2 minutes.

Preheat the broiler and toast the rolls, cut sides up, for 1-2 minutes, until nicely browned.

Pile equal amounts of meat on the bottom half of each roll and top with pickle slaw. Put the top half of the roll on each sandwich, press gently, and serve.

Slow Cooked Beef with Apple Cider BBQ Sauce & Pickled Purple Cabbage

Everyone needs a simple, no fail recipe for slow cooked beef! Slow Cooked Beef with Apple Cider BBQ Sauce & Pickled Purple Cabbage is a perfect filling for sandwiches, tacos, enchiladas or any other dish calling for tender cooked beef. No need to brown before throwing in the slow cooker. All you’ll need is beef, seasonings and a little water!

For years, I experimented trying to get just the right formula for fork tender, fall apart beef roasts. I used beef broth, water, gravy mixes, soups, vegetables, you name it, I tried it. One time, the roast would turn out just right, the other, dry or overcooked. I wanted to find a fail proof way to cook beef for recipes such as tacos, enchiladas or simply to smother with bbq sauce and eat on a big soft bun! I have an amazing recipe for Family Favorite Pot Roast, but it’s geared toward a roast made with cooked veggies and served with mashed potatoes and gravy. This recipe is more of a stand alone method to cook beef when you just want to get the roast in the pot and not have to mess with a lot of prep or additional ingredients. Simple, basic slow cooked beef!

This recipe for Slow Cooked Beef on Buns is a one pot recipe. No browning required. If you want to brown the meat first, you are more than welcome to use a little olive oil in a pan and brown the roast on both sides before placing in the slow cooker, but it’s not necessary! That’s what I love about this recipe, it’s a one pot wonder, and it still gets plenty brown without pan searing ahead of time.

Grant is a big fan of heaping slaw onto his bbq sandwiches, so I always make our favorite Apple and Cabbage Slaw to go with Slow Cooked Beef on Buns . I wanted to add a bit of color and a little bit of tart to go along with the sweet slaw, so I made Pickled Purple Cabbage as well. I’m a big fan of different textures and colors on my plate. This pickled cabbage was the perfect condiment to the Slow Cooked Beef with Apple Cider BBQ Sauce, and it took about 2 minutes to mix up, so no big deal adding it to our meal!

I know you’re going to love this recipe for busy fall days. Mix up the sauce and the cabbage in the morning. Throw the beef into the slow cooker and let it cook on low for a few hours. Then just turn it to warm and shred and eat when dinner time rolls around. Wouldn’t this be perfect for your Labor Day weekend bbq?

Stay tuned I’m going to be posting several slow cooker meals for busy school days in the next few weeks!

The Ultimate BBQ Recipe: BBQ Brisket Sandwich with Tangy Pickle & Onion Slaw

Everyone loves a classic barbecued dish—the rich, smoky flavor the tender and juicy slow-cooked meat your choice of BBQ sauce (sweet, spicy, tangy, etc.) and of course, all the extra toppings and sides you could want!

Our recipe pulls together all of these favorite things about barbecue, with a savory dry-rubbed beef brisket, smoked “low and slow,” and topped with a tangy pickle and onion slaw along with one of our favorite sauces.

Check out the specifics below!


  • Martin’s Sandwich Potato Rolls
  • 4-Pound Beef Brisket, smoked (see tips below)
  • BBQ Dry Rub (recipe below)
  • Tangy Pickle and Onion Slaw (recipe below)
  • Choice of Sauce: We used BEAST Sauce (Guava Sriracha Ketchup)


A good dry rub for barbecuing has to have the perfect balance of sweet, salty, spicy, and savory. Here is our “secret” blend:

BBQ Dry Rub


  • ½ Cup Dark Brown Sugar
  • ¼ Cup Kosher Salt
  • 2 Tbsp. Smoked Paprika
  • 1 Tbsp. Black Pepper
  • 1 Tsp. Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Cayenne Pepper

Prep : Mix together spices and set aside.


Beef Brisket

Brisket is a great option for barbecuing. By itself, brisket is a fairly tough cut of meat, which is why the low-and-slow style of barbecue is one of the best methods for cooking it. Smoking the brisket slowly for several hours helps to break down the tough parts of the meat until it is melt-in-the-mouth tender.

Step #1: Rub brisket well with BBQ dry rub and let stand at room temperature for 30 minutes to 1 hour.

Step #2: Light a charcoal grill (or smoker) and set it up for indirect cooking by arranging the hot coals to one side. Close the grill and bring the temperature to 250°F.

Step #3: Fill a smoker box with your choice of wood chips and set over the hot coals.

Step #4: Place the brisket, fat side up, on the cool side of the grill, opposite the coals. Close the grill and smoke the meat at 225° to 250° for about 4 hours. Adjust grill vents and/or add hot coals as necessary to maintain the temperature. Every hour, add 1/2 cup of wood chips and rotate the brisket. Cook until a meat thermometer inserted in the thickest part of the meat registers 165°.

Step #5: Wrap brisket tightly in a double layer of aluminum foil and return to grill opposite the coals. Close the grill and cook the brisket at 225° to 250° for 2 hours longer, until a meat thermometer inserted in the meat registers 180° add coals as necessary to maintain the heat.

Step #6: Coat brisket in BBQ sauce and return it to the smoker for 15-20 minutes or until a meat thermometer inserted in the meat registers 190°F. Remove the brisket from the heat, wrap in foil, and let rest for 30 minutes.

BBQ/Smoking Tips

  • Always be sure to use indirect heat at low temperatures when preparing barbecue. Keep in mind the phrase “Low and Slow.”
  • Try using different types of wood chips to customize the smoke flavor of your brisket! Popular varieties include Apple, Cherry, Hickory, Maple, Pecan, and Oak. (about each on our resources page at the link below.)
  • To customize your barbecue, try experimenting with alternative preparations, such as brining, or customize your dry rub or barbecue sauce used for glazing.
  • Don’t have a smoker at home? No problem—the directions below work well for a charcoal or gas grill with the added adjustment of a smoker box and wood chips. (To learn the differences between the different types of grills used for barbecuing, check out the link below.)

For more BBQ/Smoking Tips, check out our Grilling Resources Page!


What would barbecue be without the sauce? Of course, the delicious smoky taste of the barbecued meat itself is important, but sometimes a little kick of extra heat, sweetness, or tanginess is just what is needed to complete your masterpiece.

There are so many BBQ sauce varieties to choose from! Check out our National Barbecue Month blog post to learn about the different barbecue styles from around the country. Then, experiment with different types of sauces to see which is your favorite.

Here are some great sauce options to choose from:

  • Memphis-Style BBQ Sauce
    Semi-thick & tangy tomato, vinegar, and molasses-based sauce with sugar and spices
  • Kansas City-Style BBQ Sauce
    Thick & sweet ketchup and molasses-based sauce with sugar, vinegar, and spices
  • Alabama-Style BBQ Sauce
    Mayonnaise-based sauce with vinegar, horseradish, and spices
  • Eastern North Carolina BBQ Sauce:
    Thin & spicy vinegar-based sauce with black pepper, cayenne, and hot sauce
  • Lexington-Style BBQ Sauce:
    Semi-thin & slightly sweet vinegar and tomato-based sauce with sugar and spices
  • South Carolina BBQ Sauce:
    Mustard-based sauce with vinegar, sugar, and spices


The rich meatiness of barbecued beef brisket is best paired with a hint of acid (or vinegar) to cut through some of the fat and add a balanced flavor composition. We love matching it with a vinegar-based cole slaw, bread-and-butter pickles, or pickled onions…so we went ahead and combined all three!

Tangy Pickle and Onion Slaw


  • 1/2 Cup Water
  • 2/3 Cup plus 2 Tbsp. Apple Cider Vinegar, divided
  • 1 Tablespoon Honey, divided
  • 1 1/4 Cups Red Onion, thinly sliced
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1/2 Teaspoon Black Pepper
  • 3/8 Teaspoon Kosher Salt
  • 5 Cups Green Cabbage, thinly sliced
  • 1 Cup Bread-and-Butter Pickles, finely chopped
  • 1/2 Cup Fresh Parsley Leaves

Step #7: Bring 1/2 cup water, 2/3 cup vinegar, and 2 teaspoons honey to a boil in a small saucepan over high heat. Add onion cook 1 minute. Remove from heat and set aside.

Step #8: Meanwhile, whisk together olive oil, pepper, salt, remaining 2 tablespoons vinegar, and remaining 1 teaspoon honey in a large bowl. Add cabbage, parsley, and chopped pickles toss to coat. Let stand 10 minutes. Drain onions add to the cabbage slaw mixture. Stir to combine. Refrigerate until ready to serve.

Alternate Topping Tips

Not a fan of cole slaw? How about some of these other great options?

  • Top with bread-and-butter pickles only.
  • Pair with roasted veggies such as bell peppers.
  • Top with raw onions to add a bit of a bite.
  • Pair with quick-pickled onions: just follow step 7 above.
  • Top with a creamy spread such as mayo or ranch dressing.


Once you’ve barbecued your meat, chosen your BBQ sauce, and prepared your toppings, it’s time to prepare your sandwich. And of course there’s no better vehicle for a barbecue sandwich than Martin’s Potato Rolls! Their soft, plush texture and sturdy nature makes them the perfect complement to the hefty slices of beef brisket and a pile of sauce and slaw.

Step #9: Once the brisket has rested, slice thickly against the grain and layer onto Martin’s Sandwich Potato Rolls. Top with Tangy Pickle & Onion Slaw and additional BBQ sauce or BEAST sauce. Serve immediately.

Tip: Our sesame-seeded Big Marty’s Rolls are another great option for this sandwich!

Recipe Summary

  • 1 4-5 pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
  • ¾ cup cider vinegar
  • 2 tablespoons packed brown sugar
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • 16 kaiser rolls, split and toasted
  • Coleslaw

Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

Cover cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Transfer meat to a cutting board reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.

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I was lazy and just whirred the marinade ingredients together in a blender, marinated the steak for a couple hours, and threw it on the grill. And I'll definitely do it again.

what is the significance of this tastey dish chef

Yum - absolutely loved it. Perfectly balanced and really hit the spot. Wouldn't change a thing.

This was a delicious marinade, a great way to make skirt steak super tender. I served the beef as Asian "tacos" on grilled flour tortillas, topped with a red cabbage and mango slaw, fresh jalepenos and fresh cilantro. I will definately make this again.

I loved this recipe, but I'm giving it only 3 forks because it's not really Korean Barbecue. I only made the marinade and used it on thinly sliced flank steak. Since I only needed a small amount, I didn't measure any of the ingredients I just made it "to taste." I also added a splash of lime juice, omitted the scallion, and used Tabasco instead of Asian chili sauce. Since I don't have a grill, I stir-fried the beef, along with thinly-sliced white onion and bell pepper. As a stir-fry, it was really excellent. I made this to go along with "Mango, Jicama and Corn Salad" from epicurious and some baked tortilla chips (whole wheat tortillas cut into squares, brushed with oil and sprinkled with salt and Chinese Five-Spice, baked in the oven at 400 degrees until crispy). I will definitely make this again, perhaps serving it in the lettuce leaves as well.

I found this recipe and tried it for kicks since it was so different from a real Korean barbecued beef. And I should know because I am Korean and grew up eating, cooking, learning and practically breathing Korean food. The recipe is fresh and tasteful and Iɽ serve it to my friends gladly but I wouldn't call it Korean because it's more fusion Korean than authentic. Koreans don't really use mangoes, apples and limes in their food because they're not native plants so it wouldn't make sense for then to be part of this recipe (although apples are locally grown in Korea). Instead, they use Asian pears as sweeteners and meat tenderizers. Also, Korean food isn't based on strong flavors. It's about milder, complex flavors. It's very customizable with dipping sauces and added sauces (such as soy sauce based dips for Korean pancakes and added chili pepper paste for bibimbap) and that's what so great about Korean food. If you really want something spicy, add chili pepper flakes into the meat marinade and let the meat soak for one hour (it's a hit with my heat-loving friends) or eat it with kimchi.

Have made this a few times tonight grilled the beef and served as main course for four what an easy summer company meal. served with Bangkok salad from this site, garlic bread and a good malbec. British Columbian peaches and cherries for dessert. perfecto.

My husband and I really enjoyed this dish although I think the meat would have been better if it would have been prepared on the grill, not to mention more true to real Korean BBQ. I didn't made the mangos but did make the apple slices and thought they were yummy with the dish.

My family used to live in Arizona and our Wonderful neighbor lady was Korean. She gave us the receipe for Korean Marinade and the apple and mangoes were not in it. But the toasted sesame seeds are very important! Very good on pork or chicken or hamburgers too. I LOVE this and it always reminds me of Kim our former neighbor!

Lets make this a four-forker, eh? LEAVE OUT the apples, mangos, lime and rice vinegar- the first 3 are NOT very authentic! say yes to Asian pears, mashed up, keep all the lovely juice, too.. the meat is VERY important, as well- you can go to the nearest Asian supermarket and purchase all kinds of cuts of meat that are not only sliced really thin, but are easy to thaw in a day. Short ribs are great, and sirloin- it'll be sliced anywhere around the thickness of regular foamcore. or cardboard. but far from the taste of them! if you cant find the meat, try to go to your butcher and ask for fresh short ribs, as thick as a 1/4 inch thick at the most. Marianade that sh**! Grilling or broiling is beautiful! If you do the meat that is really "chopped up" in consistency, take some foil, wrap around one of those grilling surfaces so it doesnt slip around, or one of those flat, colander-like pieces, puncture surface with a knife every two inches by two inches and now you can grill it! the short ribs fit nicely in rows to make for organized grilling. Julienned red pepper is pretty as a garnish. And real red pepper paste from the Asian/Oriental market is recommended, too. Sriacha works great, too. Ssorry to talk everyone's ear off, but it really IS THAT IMPORTANT.

Absolutely a keeper! Used shirachi for heat on the fruit - fantastic! First thing to go at our BBQ.

Loved it! I grilled the beef and added mint to the apple/mango combo as the flavours were a bit more thai/vietnamese to me. I am going to serve it at my husbands 40th b-day party party with mojitos. I agree that it could use more of a kick but it really is lovely as is, as well.

this was my favorite. it tasted so good, except i cooked it a little longer.maybe 10 min. but thats just because i dont like my meat that raw.& i marinated it 15-20 min longer. but still very good

This turned out good, but I would have preferred it to be spicier, similar to a thai beef salad in a lettuce cup. I would add more chili sauce and spice it up a bit next time. Would also be good with chicken!

I don't really see what's so Korean about it considering my friend is Korean and thinks the ingredients are odd for a traditional Korean dish. but this came out real good and made the whole place smell wonderfully.

I made this for my son's class presentation on Korea. It was excellent. I used thinly cut stir fry beef (cut into slivers) and sweet/sour chili sauce for the children. All was gone!

Have made this several times now, always to good reviews. Since mangos are hard to come by up in the north woods, I've always skipped the mango and replaced it with an extra apple or, as one reviewer suggested, an Asian pear. (Don't ask why we can sometimes get those!) Excellent in an Asian appetizer buffet.

This was so good I fixed it 2 nights in a row! I discovered that I liked it at room temperature, dipped in the marinade, and we didn't have enough for much in the way of leftovers. I think this would be great as an appetizer, served on toothpicks with a cube of mango and/or apple, with the marinade and hot sauce for dipping. Bravo!

This dish was made for a luncheon of 25 women and was devoured and loved by all. Marinated overnight and substituted asian pears for gala apples--more asian appeal. Could have been spicier--just crank up the chili sauce. Yummy!

Last time I checked sesame oils don't have racial classifications, just culinary. Asian sesame oil is pressed from toasted sesames (stronger flavored) versus Middle Eastern/Mediterranean sesame oils which are pressed from raw sesames (lighter).

Okay, so this recipe is a little racist (what's the difference between "Asian" sesame oil and regular sesame oil). Anyway, the marinade is actually pretty accurate. I'm not sure about the rest of the presenation though. What's up with apples, mangoes and lime juice? These items are rarely used in Korean cooking.

Served this for an Asian theme party and it was the first thing to go. I broiled the beef, which took a bit longer than in the recipe, perhaps bc I used thicker flank steak. Added a red bell pepper to the salsa per other reviewer's comments- combo of fruit and chili sauce was outstanding. Did not wrap as ther were 50+ guests- just let them wrap themselves. Outstanding combo of flavors.

I used flank steak since I can never find skirt steak. I pierced the steak with a fork and let it marinate for 6-8 hours, overnight would probably be even better. I also added some lime juice to the marinade. We grilled the meat and it was very tender and delicious. Finally, I used julienned red pepper instead of apples per another reviewer's suggestion and it was a great combination with the mango. Non-fruit or vegie eating son loved it.

To Ottowa:Gender & spicy food?? what. hello??

I uses a flank steak, it's what I had, sliced thin while partially frozen, and marinated it for about 5-6 hours. It was so tender cut it with a fork. I skewered them on bamboo and grill them, and the just served with the fruit salsa on the side. I will do the lettuce wrap thing next time, but I just had too many guest to even try that! My Korean friend said that while not truly authentic, it was very good, and did remind him of the food his mom makes. That worked for me!

Traditional Cuban Sandwich

In Florida, the residents and the traditional Cuban sandwich have some history. With it's salty, rich, and tangy flavors, this sandwich is the epitome of Cuban cuisine. But don't worry, you don't have to go to Tampa, Miami, or Cuba to find the perfect Cuban sandwich—with this simple and easy recipe, you can make it right at home.

Barbecue Beef Brisket

My favorite branding time food is barbecue brisket. I usually cook brisket in the oven all night, but this time I stuck it in my slow cooker and six hours later it was so tender, juicy, and delicious.


  • 3 pounds Beef Brisket
  • 1 teaspoon Salt
  • ½ teaspoons Fresh Ground Pepper
  • 1 teaspoon Chili Powder
  • 3 cups Beef Broth
  • 1 cup Worcestershire Sauce
  • 2 whole Garlic Cloves, Smashed
  • 1 jar (about 18-21 Oz. Jar) Barbecue Sauce


Season brisket with salt, pepper and chili powder and place in a slow cooker with the fat side up. Mix beef broth and Worcestershire sauce together and pour over the brisket. Add the garlic cloves. Place the lid over the slow cooker and cook for 6 to 8 hours. Remove the brisket to a baking dish and pull apart with forks. Pour barbecue sauce over the brisket. Brisket can be served as- is or on a sandwich topped with coleslaw, or on a sandwich with the coleslaw on the side if you prefer.


    • 1/4 cup soy sauce
    • 1 tablespoon sugar
    • 2 teaspoons Asian sesame oil
    • 1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup)
    • 1 tablespoon minced garlic
    • 1 tablespoon minced peeled fresh ginger
    • 3 tablespoons sesame seeds, toasted
    • 1 lb flank steak, cut across the grain into very thin slices (no more than 1/8 inch thick)
    • 1 tablespoon vegetable oil
    • Accompaniments: butter lettuce or other soft-leaf lettuce thinly sliced garlic packaged kimchi* steamed white rice

Everyone knows that toasty bread and gooey cheese are key to any melt. But the secret to take it to the next level is to contrast texture with crunch and flavor with acid. A melt is a luxurious, rich sandwich&hellip to offset some of that richness in the melt, adding acid will balance each bite perfectly. Add acid with slaw, pickles or even a splash of red wine vinegar to your melt.

Give it some crunch. You can add crunch to a sandwich with a layer of potato chips, onions straws or even fried chickpeas, or pickles. Getting that crunch in the middle adds contrast to soft, buttery bread like King&rsquos Hawaiian Original Sweet Rolls and your favorite fillings to build a better back to school sandwich.

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