Slow-Cooker Barbecued Beef Tips
From Cook's Country
Browning our Slow-Cooker Barbecued Beef Tips in a skillet not only improved the flavor and texture of the beef, but also created the foundation for a concentrated sauce that would become a main component of the dish. To get a grilled flavor, we needed to keep the meat away from the juices in the slow cooker. Elevating the steak tips on an inverted steamer basket kept them out of the liquid while they cooked, while skewering the meat ensured that it cooked evenly.
A mixture of tomato paste, soy sauce, and brown sugar seasoned the meat, and waiting to apply it until after we browned the beef ensured that the rub didn’t burn.
Serves 6 to 8
Flap meat is sold in different configurations: as whole steaks, strips, and pieces. For this recipe, buy a whole steak and cut it into 2-inch pieces yourself. You'll need a metal steamer basket and five 10-inch skewers.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists