Most of us eat this BBQ Beef on toasted, buttered sourdough bread; since my daughter still does best avoiding gluten most of the time, I serve hers on top of a homemade gluten-free freezer waffle. (I now leave the vanilla extract out of the waffle recipe so that I can use waffles as an all-purpose bread substitute for my daughter.) For a grain-free alternative, grain-free sandwich bread could be used.
BBQ Beef Open-Faced Sandwiches
- one small white onion, diced
- 2 Tb butter, preferably from grassfed cows
- 1&1/2 pounds ground beef, preferably from locally raised grassfed cows
- 1 large clove garlic, minced
- BBQ Sauce (loosely based on Steven Raichlen's recipe):
- 1 cup ketchup*
- 1 Tb blackstrap molasses
- 2 Tb apple cider vinegar
- 1 Tb Dijon mustard
- 2 Tb sucanat or brown sugar
- 1 tsp liquid smoke
- 2 Tb gluten-free soy sauce
- 1/4 tsp dried celery seed
- 1/4 tsp dried cayenne
- 3/4 tsp dried paprika
- 1/2 tsp freshly ground pepper
- celtic sea salt and pepper
- shredded cheddar cheese, to garnish
- bread, such as sourdough, homemade gluten-free freezer waffle, or grain-free sandwich bread
- butter for bread
- Melt 2Tb butter in a heavy-bottomed skillet over medium heat. Add the diced onion, sprinkle with salt, and saute for 10 minutes, until the onion is translucent.
- In the meantime, combine the BBQ Sauce ingredients in a medium bowl and stir to combine.
- Crumble the ground beef into the skillet with the onion. Brown the meat for several minutes, stirring occasionally. It is not necessary to fully cook the meat at this time.
- Add the minced garlic and saute about 30 seconds, just until fragrant.
- Pour the BBQ Sauce over the meat in the skillet and bring to a simmer. Reduce the heat a bit, just to maintain the simmer. Loosely cover the skillet and allow to simmer for 10 minutes, stirring occasionally.
- In the meantime, toast the bread and lightly butter it. Shred the cheddar cheese.
- Take the lid off the meat, and allow to cook a couple minutes uncovered to allow some of the moisture to evaporate. Taste the meat for seasoning and add salt/pepper as needed. When it is done cooking, the sauce will have thickened, but will still be very moist. Turn off heat.
- Arrange the toasted, buttered bread on plates. Top it with the BBQ Beef and a sprinkle of cheddar cheese. Crispy fried potatoes and a side salad make great accompaniments! Or to keep it simple, you could just serve these sandwiches with some organic Kettle chips.
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