Hot Smoked Salmon
Cooks in 16 hours and 0 minutes
Hands On Time:
1 (16-ounce) package coleslaw mix
1 medium red onion, quartered and thinly sliced
1 cup granulated sugar
1 cup apple cider vinegar
3/4 cup vegetable oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon fresh dill weed
Beer-Braised Barbecued Beef
2 tablespoons olive oil, divided
1 large onion, cut into 1/4-inch-thick rounds
2 tablespoons brown sugar
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 small garlic cloves, minced
1 tablespoon dried thyme
1 tablespoon dried rosemary
6 pounds chuck roast, well-trimmed
3 1/2 cups low-sodium beef broth
1 (12-ounce) bottle stout beer
1/4 cup cider vinegar
1 bay leaf
1 1/4 cups barbecue sauce
20 kaiser rolls
To make cider slaw: In a large bowl, combine the coleslaw mix and onion. To make the beef: In a large Dutch oven over medium heat, add 1 tablespoon olive oil. Add onion and sprinkle with brown sugar. Saute for 10 minutes, or until soft and lightly browned. Remove onion from pan and set aside.
In a saucepan, bring sugar, vinegar, vegetable oil, salt, dry mustard, celery seed and dill weed to boil for about 3 minutes, stirring constantly. Pour hot dressing over slaw mix and toss well.
Cool, cover and refrigerate. Drain excess liquid before serving.
In a large zip-top bag, combine flour, salt, pepper, garlic, thyme and rosemary. Add meat and shake until all sides are well-covered.
Add remaining tablespoon olive oil to pan and sear the meat until brown on all sides. Remove roast from pan and set aside.
In a bowl, combine beef broth, stout, vinegar and bay leaf. Place in Dutch oven and bring to a boil for about 3 minutes, scraping off any bits that have stuck to the bottom of the pan. Return the meat to pan and cover with onions. Increase heat to high and bring to a boil (the liquid should not cover the meat). Reduce heat to low, cover and simmer until meat is fork tender, about 2 1/2 to 3 hours. Remove meat and set aside to cool. Discard cooking liquid.
When cool enough to handle, shred with fingers or 2 forks. Discard any excess fat. You should have about 10 cups of meat. In a large saucepan over low heat, combine barbecue sauce and 1/2 cup water. Add meat and stir to rewarm. If necessary, add more water or barbecue sauce.
Serve on kaiser rolls with slaw.
To make cider slaw: In a large bowl, combine the coleslaw mix and onion.
To make the beef: In a large Dutch oven over medium heat, add 1 tablespoon olive oil. Add onion and sprinkle with brown sugar. Saute for 10 minutes, or until soft and lightly browned. Remove onion from pan and set aside.
Per serving: 411 calories (percent of calories from fat, 49), 24 grams protein, 27 grams carbohydrates, 2 grams fiber, 22 grams fat (8 grams saturated), 66 milligrams cholesterol, 540 milligrams sodium.
Per serving: 30 calories (percent of calories from fat, 61), trace protein, 3 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated), no cholesterol, 31 milligrams sodium.
Beef and Beer. What's not to like. Check out this perfect recipe for beer braised beef and apple cider slaw. Yum.
You'll probably need 2 or 3 roasts to total 6 pounds. Trim excess fat well. If you want to use a slow cooker after browning meat and heating the liquid, transfer the mixture to the cooker, cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours. You can freeze some cooked meat for later and add the sauce separately. For each cup of meat, heat 1/4 cup barbecue sauce thinned with 2 tablespoons water. Figure 1/2 cup meat per sandwich.
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