Beef & Cabbage Beer rocks (Beirocks) a easy twist to an old recipe

A Roast Beef and Cabbage Sandwich known to some as a Beirock or Beerock, but with a twist.

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Servings 20

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Member Recipe By melmarie

ingredients 4
Prep Time 60 min
Total Time 3 hr 0 min

Ingredients

2: cans pillsbury homestyle biscuits

1: head green cabbage

: pepper to taste (I use a lot)

: favorite beef roast (less fat is best, but tender for shredding)

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Directions

1 Cook the roast to tender well as directed. Let cool
2 Shred, using a meat grinder if available if not shred as well as possible.
3 Take your head of Cabbage, shred also as you would for cole slaw.
4 Mix Roast & Cabbage in skillet & pepper WELL.
5 Add 1/2 to 1 cup of water and steam the two until cabbage is tender and water is gone.
6 Mixing well, then let cool completely again.
7 Roll out each biscuit and fill with mixture leaving about a 2 inch edge around.
8 Bring edges together like a envelope and pinch. (like pizza pockets or a pastry shell)
9 Turn beerock so that the flap side is down, on foiled and cooking sprayed cookie sheet.
10 Cook as directed on Biscuit can. 450 for 8 to 10 minutes or golden brown.

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Review & Comments

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melmarie

report Posted Mar. 23, 2011 12:14 AM

Makes up to 20 sandwiches, can be reduced by using a smaller roast and 1/2 the cabbage. Some suggestions for eating... butter/margarine, mayonnaise, salsa, mustard. Choose your own if anything at all is desired. You can reheat in microwave for 1 minute on high. You can also freeze. And reheat later. I suggest storing seperately.