Slow-Cooker Barbecued Beef Tips

This recipe from America's Test Kitchen tastes like a ton of work went into it, but the truth is you mostly leave it in the slow cooker! It's perfect for a party.

Photo courtesy America's Test KitchenBarbecued Beef Tips
Serves 6 to 8

3 tablespoons soy sauce
3 tablespoons tomato paste
3 tablespoons dark brown sugar
Salt and pepper
3 1/2 pounds beef flap meat, cut into 2-inch pieces
3 tablespoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup tomato sauce
1 cup ketchup
2 teaspoons cider vinegar
1 teaspoon hot sauce

Combine soy, tomato paste, brown sugar, and ½ teaspoon pepper in 13 by 9-inch baking dish. Pat steak dry with paper towels and thread onto skewers.

Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown 3 skewers on all sides, about 5 minutes. Transfer to baking dish with soy mixture and turn to coat. Repeat with additional 2 teaspoons oil and remaining skewers.

Add onion, remaining oil, and ½ teaspoon salt to now-empty skillet and cook over medium heat until onions are browned, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato sauce and ½ cup ketchup and cook, scraping up any browned bits, until very thick, 3 to 5 minutes. Transfer mixture to slow cooker.

Set inverted metal steamer basket in slow cooker. Following photo 3, place skewers on steamer basket, scraping soy mixture over meat. Cover and cook on low until meat is tender, 5 to 6 hours (or cook on high 4 to 5 hours).

Transfer skewers to serving dish, slide steak off skewers, and tent with foil. Pour juices into bowl, let settle, then skim fat. Transfer 2½ cups defatted juices and remaining ketchup to medium saucepan and bring to boil. Simmer over medium heat until reduced to 1½ cups, about 10 minutes. Stir in vinegar and hot sauce. Season with salt and pepper. Pour 1 cup sauce over steak tips. Serve, passing remaining sauce at table. (Steak tips can be refrigerated in airtight container for 2 days.)

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
RSS icon

Previous

Grand Theft Seafood: Popular Farmers' Market Fish Vendor Arrested on Multiple Charges

Next

The 10 Best Chinese Dumplings in Los Angeles

LEAVE A COMMENT Leave Comment