You know those people who take forever to eat salads because they want a bit of every ingredient with each and every bite? That’s me to a tee, which is why I can’t get enough of shredded meat lately. It’s a totally lazy way to make sure you get some meat in every bite.
I crock potted up about 3 pounds of boneless chuck roast with 4 cups of water, 1 chopped onion, 3 chopped celery stalks, 3 sliced garlic cloves, and salt and pepper on low for about 8 hours. And after shredding with two forks, I did something I hadn’t ever done before, and reduced the stock in a saucepan on high heat for about 20 minutes until it was thick and flavorful. Game. Changer.
After the meat soaked up the bulk of the reduction, I spread a thin layer of it on a plate and topped with a heaping scoop of red cabbage slaw. And that slaw… was really the highlight of this meal.
I used a mandolin slicer to achieve super thin and delicate slices of cabbage. Then added mild veggies, cilantro, citrus, and homemade mayo to create a light slaw that’s perfect for summer {especially a Texas summer}. I’m so looking forward to coming home to these leftovers tomorrow!
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Red Cabbage Slaw
By Published: July 28, 2014
- Yield: 4 Servings
You know those people who take forever to eat salads because they want a bit of every ingredient with each and every bite? That's …
Ingredients
- 1/2 head red cabbage thinly sliced
- 1 bunch {about 7} green onions thinly sliced
- 1 yellow bell pepper top and seeds removed, chopped
- 1 lime juiced
- 1 handful cilantro chopped
- 3 tablespoons mayonaise {homemade preferred}
- salt & pepper to taste
Instructions
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[…] Shredded Beef with Red Cabbage Slaw from Food Fash // A thick, flavorful stock reduction takes this shredded beef recipe to the next level. Paired with a beautiful red cabbage slaw for a picture-perfect plate of delicious. […]