There are some days you want the great flavors of the barbecue, but with bad weather sometimes its just not in the cards. These slow-cooker barbecued beef skewers have the great lightly chard flavors from the quick sear in the pan prior of going into the slow cooker The skewers are cooked elevated so the cooking is even all around, which makes the beef tender. Plus while the beef is cooking, the homemade sauce is cooking right below filling with the wonderful beef juices.
Combine soy, tomato paste, brown sugar, and red pepper flakes in a mixing bowl.
Pat steak dry with paper towels and cut into 1-2” pieces. Thread the beef chunks onto skewers. Heat 2 teaspoons of oil in a large skillet over medium-high heat until just smoking. Brown 2-3 skewers on all sides, about 5 minutes. Transfer to a shallow dish. Repeat with additional 2 teaspoons oil and remaining skewers. Season with salt and pepper .
Pour the soy mixture over the browned beef and turn to coat.
Set an inverted metal steamer basket or small metal bowl in a slow cooker. Place skewers on a steamer basket/bowl, scraping soy mixture over meat. Cover and cook on low until meat is tender, 6 hours on low or cook on high 4 hours.
Add onion and the 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 ketchup and cook, scraping up any browned bits, until very thick, about 4-5 minutes. Transfer mixture to slow cooker.
Transfer skewers to serving dish, slide steak off skewers, and tent with foil. Pour juices into a bowl, let settle, then skim fat (should be 1-2 tablespoons worth). Transfer sauce to medium saucepan and bring to boil. Simmer over medium heat until reduced by 1/3, about 10 minutes. Stir in vinegar and hot sauce. Season with salt and pepper. Brush sauce over steak tips. Serve with remaining sauce.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!