The Farmer's Wife Slow Cooker Cookbook by Lela Nargi

Author:Lela Nargi
Language: eng
Format: epub
Publisher: MBI
Published: 2009-06-15T16:00:00+00:00

“Barbecued” Beef on Toasted Buns

Utah Club Plate Luncheon

Submitted by Mrs. P. H. Rasmussen

October 1939

You probably know them as “sloppy joes,” but to the lunching ladies of Utah in 1939, these hot open-face sandwiches were considered elegant club fare. Why they were considered “barbecued” is anyone’s guess, but the resulting dish is delicious and pungent, thanks to the use of green rather than red tomatoes, and it’s not at all difficult to achieve in the slow cooker. Hamburger buns were surely the bread of choice here, but you may substitute something more contemporary for ladies-who-lunch, such as ciabatta rolls or small challah buns.

⅓ c. olive oil

3 lbs. ground lean beef

1 large yellow onion, peeled and chopped

1 c. celery, washed and chopped

2 c. green tomatoes, chopped fine and all liquid reserved for the slow cooker

salt and pepper to taste

buns

butter

In a large skillet, brown beef, onion, and celery in the olive oil over a medium-high flame. Add to the slow cooker with the green tomatoes and their juice and salt and pepper to taste. Set slow cooker to low and cook 2 to 3 hours until the meat is cooked through and the tomatoes have softened into a sauce. Check for seasoning. Split the buns, toast them, spread butter on them, and top with the beef mixture.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.