Prime Beef Sub Sandwich with Creamy Horseradish Sauce

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Here is another incredibly easy but tasty way to use the leftover prime rib meat. Of course, you can add plenty of other ingredients to this sandwich, like onions, lettuce, tomatoes, green chile, and cheese, but the meat is so flavorful that it can stand alone with just the horseradish sauce.

Ingredients

Creamy Horseradish Sauce:

  • 2/3 cup sour cream
  • 1/4 cup fresh or prepared commercial horseradish
  • 2 green onions, finely chopped
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon chopped fresh dill weed


The Sandwich:

  • 4 thin slices prime rib meat
  • 1 sub sandwich roll
  • Lettuce and sliced tomatoes (optional)
  • Salt and freshly ground black pepper to taste


Instructions

To make the sauce, combine all of the ingredients in a bowl and stir until well mixed. Allow the mixture to sit for 15 to 20 minutes to blend the flavors. (The yield is 2/3 cup.)

To make the sandwich, spread the sauce over the two slices of bread, lay the slices of prime rib meat over one of the slices, add salt and pepper to taste, and top with the other bread slice.

Dr Pepper Barbecue Sauce

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Also unique to Texas barbecue is the combination of two Texas favorites — brisket and Dr Pepper soft drink. Dr Pepper was created by German pharmacist Charles Alderton in Waco in 1885 and was nationally introduced at the 1904 Louisiana Purchase Exposition.

Ingredients

  • 2 1/2 cups Dr Pepper
  • 1 cup ketchup
  • 1/2 cup vegetable oil
  • 1/2 cup fresh lemon juice
  • 1/4 cup dry minced onion
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes

Instructions

Combine all of the ingredients in a blender or food processor. Blend for two minutes. Store the sauce, refrigerated, in a covered container. Shake well before using. (The sauce will keep refrigerated for several weeks.)

Brisket Rub

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Brisket rubs vary from cook to cook with each having their special blend. This is a basic recipe that can be adapted by adding or eliminating ingredients.

Ingredients

  • 1/4 cup coarse kosher salt
  • 1/4 cup granulated sugar
  • 1/4 cup freshly ground black pepper
  • 3/4 cup sweet paprika
  • 2 tablespoons granulated garlic
  • 2 tablespoons garlic salt
  • 2 tablespoons onion powder
  • 2 tablespoons chili powder
  • 2 teaspoons ground red pepper

Instructions

Combine the ingredients in a bowl and stir well to incorporate. (This rub will keep stored in a covered container for two months.)

Suban-Ick sauce

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‘This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. ‘

Ingredients

•    3/4 cup water
•    30 plum tomatoes, halved
•    1 medium onion
•    1 large potato, peeled and quartered
•    1 large chayote squash, peeled and quartered
•    4 medium tomatillos, husked and chopped
•    6 red bell peppers, stemmed and seeded
•    2 cayenne chiles, seeds and stems removed
•    1 pasilla chile, seeds and stem removed
•    1 chile piquin, seeds and stem removed
•    1 guajillo chile, seeds and stem removed
•    3 chiltepin chiles (add more for extra heat)
•    3 bay leaves
•    2 sprigs fresh thyme
•    1/3 teaspoon powdered annatto seeds (achiote)
•    Salt and pepper to taste

Instructions

To make the sauce, in a large pot over medium high heat, combine all of the ingredients except the annatto. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are cooked, about 30 minutes. Remove the pot from the heat and allow it to cool. In a separate bowl, add just enough water to make a thick paste of the annatto powder then add that to the rest of the mix. Working in batches, blend in a food-processor and reserve.

Pork in Adobado Sauce

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Note that this delicious recipe requires advance preparation.

Ingredients

•    2 pounds tomatoes, halved and seeded
•    10 cloves garlic
•    1 medium onion
•    2 teaspoons red chile powder
•    Salt and freshly ground black pepper, to taste
•    1 teaspoon ground cumin, or more, to taste
•    1/4 teaspoon ground allspice
•    1/4 teaspoon oregano
•    White vinegar, to taste
•    6 pork chops or beef steaks

Instructions

Preheat the broiler.

Arrange the tomatoes, garlic cloves and onion on baking sheet and broil 5 to 10 minutes, turning frequently, until the vegetables are softened and slightly charred around the edges. In a large bowl, combine the roasted vegetables with the rest of the ingredients, except the white vinegar.

Working in batches, process the mixture in a food processor. Do not puree, but pulse until the mixture resembles a thick, chunky sauce. Add the white vinegar to tasted.

Put the pork chops or beef steaks in a large, shallow dish and pour the sauce over them. Cover the dish with plastic wrap and refrigerate overnight or up to three days, as they do in Guatemala.

One hour prior to serving, preheat a grill to high heat. Remove the meat from the sauce, wiping away any chunks and grill to your desired level of doneness.