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Beer-braised Barbecued Beef With Cider Slaw

Serves: 20
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Cider Slaw
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.

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.

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 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.


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.

Cider Slaw:
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.

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