Pulled BBQ Beef Pockets are full of flavor, and make a great starter for a special meal!
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I’m super excited about this new recipe, but first, we need to talk about sukkos meals. If you’re planning your menus, you need to remember that Overtime Cook (yeah, this blog) has over three HUNDRED recipes for you to choose from. To make it easier for you, here are some roundups to go through:
40 Freezer-Friendly Starters, Sides and Soups
40 Freezer-Friendly Starters, Sides and Soups
And of course, browse the full list in the Recipe Index!
Okay…now let’s discuss this recipe, because it’s all kinds of awesome.
Pulled or shredded beef is kinda popular right now. It’s often served simply, on a bun, but there are all kinds of fun things to do with it, and this genius recipe is my new favorite: it’s a freezer-friendly recipe, perfect as a starter, and nice enough for a holiday meal.
The elapsed time of this recipe – more than four hours from start to finish – can seem intimidating, but don’t worry! The cooking time is totally low maintenance, so you can put your meat up to cook, then occupy yourself with something else until it’s ready.
Another note…this sauce? To. Die. For. Not literally, because I am a grammar nerd, and hate when people misuse the word literally. But it’s a delicious and quick way to spruce up a simple store-bought bbq sauce, and absolutely packed with flavor!
- 1½ lb boneless flanken (short ribs)
- 1 cup BBQ Sauce
- 3 Tablespoons soy sauce
- 3 Tablespoons honey
- 3 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 2 cubes frozen garlic (or 1-2 cloves, minced)
- 2 cubes frozen ginger (or a 1 inch piece of ginger, minced)
- 36 small puff pastry squares (about 2-3 inches each)
- 1 egg, for egg wash
- Heat a medium pot over medium-high heat. Cut meat into 1-2 inch cubes and brown on all sides in hot pot. Brown in batches, to make sure you don't overcrowd the pot. Once all meat has been browned, add it all back to the pot.
- In a small bowl, combine bbq sauce, soy sauce, honey, vinegar, oil, garlic and ginger. Whisk until smooth.
- Pour sauce over the meat in the pot, then cover and bring to a boil. Once sauce is boiling, reduce flame and let the mixture simmer for 3 to 3½ hours, until meat is tender.
- Remove meat from pot and reserve sauce for later. Shred meat with two forks and toss with a few tablespoons of reserved sauce.
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- Place a small amount of shredded meat (about a tablespoon) into the center of each puff pastry square, then fold in half and pinch the edges tightly to seal. Repeat with remaining puff pastry and meat. Place triangles onto prepared baking sheet.
- To make the egg wash, beat egg with two tablespoons of reserved sauce and brush over the tops of each triangle.
- Bake at 350 for 25 minutes, until golden brown.
- If desired, mix remaining sauce with mayonnaise and serve as a dip for the pockets.
Plan Ahead: These freeze nicely! Defrost fully, then reheat, uncovered, until warmed through.
Variation: Shredded Meat Pizzas: Spread sauce on frozen mini pizza dough rounds, then top with shredded beef. Bake at 350 for 18-20 minutes.
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Thanks for stopping by folks! I have a whole bunch of great holiday recipes up my sleeve, so come back soon! -Miriam
Looks divine! I would stuff this meat mixture into taco shells.
My family went nuts for these. Thanks
Hi. I have made a few of your recipes and everyone’s loving them 🙂
For the variation w the pulled flanken – can i use round wonton wrappers instead of the pizza dough?
Sure
Could i use brisket instead of flanken?