John Myers
Layer Meat
The perfect layer meat recipe with a picture and simple step-by-step instructions.
For the dry marinade (Dry Rub)
- 1,5 kilogram Fresh onions
- 200 Milliliters Bbq sauce
- 2 packet Bacon slices
- 5 teaspoon Garlic powder
- 5 teaspoon Sweet paprika
- 3 teaspoon Salt
- Cut the meat into approx. 5 cm thick strips and rub in with the dry rub.
- Then peel the onions and cut into rings approx. 1.5 cm thick.
- Now line a casserole (I used a Dutch Oven) with the bacon (see pictures).
- Then alternately layer meat and onions vertically, add the BBQ sauce and cover everything with bacon.
- The whole thing is now braised for about 3 hours with the lid at 160 ° C in the oven. The sauce is awesome and a great base for a goulash. The meat is super tender and tastes really delicious on a roll :).
- If you want to work with a Dutch Oven, you have to adjust the amount of coals according to the size of the pot, the stewing time remains the same.
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