Best Beef Onions In Barbecue Sauce Recipes

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SOUTHERN BARBECUED BEEF TIPS



Southern Barbecued Beef Tips image

A Southern classic that is delicious and easy to make. The sauce is a sweet and tangy barbecue sauce that cooks with the meat, flavoring both the sauce and meat. My family loves this dish! Thanks BarbiAnn!

Provided by Dawn399

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 onion (chopped)
1 tablespoon butter
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon distilled white vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup catsup
1 lb sirloin, cut into cubes or cooked rice

Steps:

  • In a large skillet over medium heat, saute onions in butter, when onions are tender add meat and cook until browned.
  • Mix in mustard, Worcestershire sauce, vinegar, salt, pepper, sugar and catsup.
  • Reduce heat, cover and simmer for 45 minutes, stirring occasionally.
  • Serve over rice.

CARAMELIZED ONIONS WITH BARBECUE SAUCE



Caramelized Onions with Barbecue Sauce image

Categories     Condiment/Spread     Onion     Sauté     Picnic     Kid-Friendly     Bon Appétit     Small Plates

Yield Makes 4 adult-size servings

Number Of Ingredients 7

2 tablespoons olive oil
2 large onions, cut into 1/8-inch-thick slices
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup canned beef broth
1/2 cup purchased barbecue sauce
1 1/2 tablespoons apple cider vinegar or white vinegar

Steps:

  • Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm before serving.)

BARBECUED TRI-TIP WITH CARAMELIZED RED ONIONS



Barbecued Tri-Tip with Caramelized Red Onions image

Categories     Beef     Onion     Summer     Grill/Barbecue     Chive     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

Caramelized red onions
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 1/2 pounds red onions (about 4 medium), halved, thinly sliced
2 teaspoons balsamic vinegar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh chives
Tri-tip
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 1 1/2- to 1 3/4-pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat
2 tablespoons olive oil
Red Wine Barbecue Sauce

Steps:

  • For caramelized red onions:
  • Melt butter with olive oil in large nonstick skillet over medium heat. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes. Stir in vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Stir in chives.
  • For tri-tip:
  • Prepare barbecue (medium heat). Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere. Grill tri-tips 5 minutes per side. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.
  • Transfer tri-tips to work surface; let stand 10 minutes. Cut meat crosswise into very thin slices; arrange on platter. Surround with caramelized onions and serve.

PATSY'S BEST BARBEQUE BEEF



Patsy's Best Barbeque Beef image

This is a very easy, very good barbeque beef.

Provided by Patsy Snyder Hennessey

Categories     100+ Everyday Cooking Recipes

Time 12h30m

Yield 12

Number Of Ingredients 12

1 bunch celery, chopped
3 large onions, chopped
1 medium green bell pepper, chopped
1 ¼ cups ketchup
½ cup water
3 tablespoons barbeque sauce
3 tablespoons cider vinegar
⅛ teaspoon hot pepper sauce
2 teaspoons chili powder
2 tablespoons salt
1 teaspoon pepper
6 pounds boneless beef chuck roast, trimmed and chopped

Steps:

  • In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper.
  • Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours.
  • Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 13.7 g, Cholesterol 103.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 28.2 g, SaturatedFat 9.3 g, Sodium 1700.9 mg, Sugar 9.7 g

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