BBQ Beef Casserole with Jack Daniel’s Tennessee Fire
An easy and delicious recipe that I devised with the desire for BBQ beef flavours midweek. A lovely summery twist on a casserole or if you are in the depth of winter, a dish to distract you from the cold and give a nod to the summer on the horizon.
Jack Daniels Tennessee Fire has a punchy cinnamon kick. I bought a bottle after enjoying it at friends and am now looking at ways to cook with the alcohol. My mum’s taxi duties don’t afford me too many occasions to enjoy alcohol. I added 145ml to the sauce, it cooks away but adds a lovely background note. You can use brandy, any other bourbon or replace the alcohol with 200ml of vegetable stock.
I was concerned that with the high sugar content of the pineapple, light brown sugar and tomato sauce in the casserole it may burn before the stewing meat cooked. Alas, what it did do was reduce to a wonderful thick sauce that perfectly coated the meat without needing a thickener. My meat cooked in 2 1/2 hours so do check with your butcher or check the packet and follow the instructions. If the meat overcooks it will be like a pulled beef dish and that is delicious. My worry is that if you don’t check on the stew, the sugars I mentioned previously will catch and burn and that is not what you are wanting.
Serve the casserole over rice, mash, a baked potato, in a baguette, with cauliflower rice or couscous. Accompany the casserole with roasted vegetables in winter or a chopped salad in summer.
If you are wanting a quick steak with BBQ sauce recipe try my son Harry’s BBQ Sauce it is delicious.
- 800g diced braising steak
- 1 cup tomato sauce
- 1 cup crushed pineapple
- 145ml teriyaki sauce
- 145ml Jack Daniels
- ½ cup light brown sugar
- 1 onion chopped
- 1-2 tablespoons cayenne pepper (or to taste)
- Add the onion and all the sauce ingredients into a blender and puree till smooth.
- In a greased lidded casserole dish add the meat and pour over the sauce.
- Stir to coat each piece of meat and press the meat down in the sauce so that each piece is submerged.
- Cook for 21/2 -3 hours at 170 degrees depending on the size of your meat.
- Stir well every 30 minutes and cook with a lid on throughout the cooking time.
- Enjoy with rice, mash, over a baked potatoe or in a bread roll.