Try as I might, I cannot give up beef. I know I need to limit my intake but I still just love the stuff. Good, organic, grass-fed beef is one of my favorite foods and I eat it, on average, once a week in various ways. Sorry, vegetarian and vegan friends :( But read on, there is an excellent cabbage slaw recipe that is worth 2x its weight in gold!
Desperate Housediva's Pulled Beef Brisket
based on a recipe found on SmittenKitchen
Serves 4, says the recipe; but we served 6, with leftovers for two more lunches the
next day...and if you served it as taco filling you'd probably be able to serve even
3 pounds beef brisket (trimmed of excess fat)
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can diced tomatoes, with their juices
1 to 2 whole canned chipotle chiles en adobo [Read: 1 or 2 from a can, not one or
two cans, m'kay? Many misread this amount!] (I used two peppers; two will give it a real kick!!!)
2 bay leaves
1/4 cup molasses
If using an oven (and not a slow cooker,) preheat oven to 300.
Season the beef generously with salt and pepper, to taste. Heat a large, heavy
skillet over medium-high heat. Add the oil and heat just until beginning to smoke.
Add the meat and cook, turning once, until browned on both sides, about 10
minutes total. (If using a slow cooker, this would be the time to transfer the meat
to the slow cooker; otherwise put it in a dutch oven.) leave the skillet on the heat.
Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and
stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone,
scraping the bottom of the pan with a wooden spoon. Stir in water and pour the
mixture over the brisket. Add tomatoes with their juices, chipotles, bay leaves, and
If using the oven, cover the dutch oven and cook for 3-4 hours at 300 until brisket
pulls apart easily with a fork.
If using a slow cooker: Cover the cooker, set it on LOW, and cook the brisket until
it pulls apart easily with a fork, about 8 to 10 hours.
To serve, you’ve got a few options: Leave the meat in the slow cooker and use two
forks to pull it apart and stir it evenly into the sauce; season with salt and pepper,
to taste. Remove and discard bay leaves. This is obviously the simplest route.
You could also strain the sauce, but then you lose some of the nice rustic veggie bits...
Green Onion Slaw
1 cup green onions
1/4 cup apple cider vinegar
1 whole jalapeno (for a teensy kick)
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1/4 cup chopped cilantro leaves
Blend green onions, shallots, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage in a bowl, and right before serving add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.