Tag - cole slaw

Jason had a great day at work today. He received some excellent news that is a reward for all of the hard work he puts in year round. I decided to make a nice dinner for him to come home to. It consisted of Slow Cooker BBQ Brisket, Sautéed Kale, Cole Slaw, and Baked Beans.

Slow Cooker BBQ Brisket
(Recipe inspiration from chow.com)
Brisket Sauce:
1 ½ cups ketchup
½ cup dark brown sugar
½ cup water
½  medium yellow onion, finely chopped
½ cup bbq sauce
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chipotle powder
1 teaspoon garlic powder
1 teaspoon black pepper
 
Brisket Rub:
1 tablespoon thyme
1 tablespoon paprika
2 teaspoons ground black pepper
2 teaspoons salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon ground cumin
3 lb beef brisket, trimmed of fat

1. Pour all sauce ingredients into slow cooker.
2. Combine brisket rub ingredients in a bowl. Rub mixture all over brisket.
3. Place beef on top of sauce in slow cooker. Cook on LOW for 7 hours, or until tender.

(Brisket in slow cooker after approximately five hours)

Sautéed Kale
(Recipe inspiration from Bobby Flay)
1 ½ lbs kale, stems removed, leaves coarsely chopped
3 tablespoons olive oil
3 cloves garlic, sliced thinly
red pepper flakes
½ cup (choice) stock
salt and pepper

1. Heat oil in large wok over medium heat. Add garlic and red pepper flakes and cook until soft but not browned.
2. Add kale and stock, raise head to high heat. Toss the kale to spread oil and stock throughout. Cover and cook for approximately 5 minutes.
3. Remove cover and cook until all liquid is gone.
4. Season with salt and pepper.

 (Kale in wok right after cover was removed.)

Cole Slaw
(Recipe credit to food.com)
1 (16 oz) bag of coleslaw mix
⅔ cup mayonnaise
¼ cup sugar
3 tablespoons milk
2 tablespoons apple cider vinegar
½ teaspoon salt
¼ teaspoon pepper

1. Combine all ingredients except coleslaw mix in a bowl.
2. Add the mix and toss. Cover and refrigerate for several hours before serving cold.

(Slaw ready to marinate in the fridge.)

Baked Beans
(Recipe inspiration from Paula Deen)
2 16-oz cans, navy beans, drained
1 large onion, finely diced
3 tablespoons yellow mustard
½ cup ketchup
¼ cup maple syrup
¼ cup light brown sugar
2 tablespoons molasses
2 teaspoons salt
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
*OPTIONAL: ½ lb. bacon strips, cut into ½ inch strips* 

1. In an oven safe casserole dish, mix beans, mustard, ketchup, maple syrup, brown sugar, molasses, salt, pepper, Worcestershire sauce, and lemon juice.
2. *OPTIONAL: Cover with bacon strips.*
3. Cover and cook in 350 degree oven for 45 minutes.
4. Uncover, stir, and cook for another 15 minutes.

*For our dishes, I split the recipe in two and put ¼ lb. of bacon on Jason’s dish. Use the full ½ lb. if everyone eats it!*

(Ingredients lined up for beans.)

(After the beans were uncovered, about to go back into the oven)