Crockpot Shredded Beef and Cabbage
Provided by Coach Meredith
Slow Cooker Beef:
2 lb. Beef Chuck Roast, trimmed and cut into thick strips
1 T Taco Seasoning (or your favorite Southwestern spice blend)
2-3 tsp. Olive Oil
2 cans (4 oz. can) diced Green Chiles with juice
Cabbage Slaw and Dressing:
1 small head green cabbage
1/2 small head red cabbage
1/2 cup thinly sliced green onion
6 T mayo (*Ingredients Below) or light mayo
4 tsp. fresh squeezed lime juice
2 tsp. (or more) Green Tabasco Sauce
*ALL ingredients must be room temperature
1 large egg yolk
¼ teaspoon salt
¼ teaspoon Dijon mustard
1 ½ teaspoon lemon juice
1 teaspoon white vinegar
¾ cup macadamia nut oil or avocado oil
2 large avocados, diced
1 medium Poblano (Pasilla) pepper, diced very small
1 T fresh-squeezed lime juice
1 T extra-virgin olive oil
1/2 cup finely chopped cilantro (or you can use thinly-sliced green onion)
Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips. Rub strips of beef with the taco seasoning. Heat the oil in a large, heavy frying pan and brown the beef well on all sides.
Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans. Cook on high for 3-4 hours, or until the beef shreds apart easily. (If you're going to be out you can also cook this for 6-8 hours on low.) When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker. Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw, mayo, and salsa
Cut the cabbage into very thin strips. (You can use a Mandoline Slicer or cut by hand). Slice the green onions. Whisk together the mayo (*Recipe below), lime juice, and Green Tabasco sauce to make the dressing. Then put the cabbage and green onions into a bowl and toss with the dressing.
[Mayo--Put all the ingredients except the oil in a large bowl and whisk until the yolk thickens and the color brightens (around 30 seconds). Add ¼ cup of the oil in a slow steady stream while whisking vigorously (~1 minute). After the oil is incorporated, slowly add the second ¼ cup of oil and incorporate it the same way as the first (~30 seconds). Add the last ¼ cup of oil all at once and whisk it to emulsify the mayo completely]
Peel and cut up the avocado, place in a bowl, and toss with the lime juice. Finely chop the cilantro (or green onion) and the Poblano chile and add it to the avocado. Drizzle in the olive oil and gently toss again.
To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonfuls of the avocado salsa.
(Only dress the amount of cabbage you'll be using, if you want to save leftovers. Refrigerate the ingredients individually and then warm the beef and toss the cabbage with the dressing when you want to eat again).