Thursday, April 19, 2012

Braised BBQ Beef Sammich on Spinach Bread and Cole Slaw

I spent a lot of time in the kitchen yesterday, and it was way worthwhile. That's how I feel about it today anyway. During the cooking process, I thought I was going to collapse and die from exhaustion and a slight feeling of seasickness. Really weird.

I have 2 months to go, I'm feeling very pregnant, and I guess some of the first trimester symptoms are rearing their stupid, ugly heads again. I'm having a VERY mild pregnancy. The only things that have bothered me so far are fatigue and a slight feeling of nausea in the evenings in the first trimester, and restless leg syndrom in the third plus the return of aforementioned. Oh, and there's also the compromised immune system so my body doesn't attack my unborn child. Which incidentally has allowed me to get sick and remain that way for the past 2 weeks. I'm mostly better now, but recovery has been slow and any amount of activity has me laid out like a rug. So trying to do my cavegirl kitchen thing was a bit of a chore yesterday. But I got it done, DAMMIT.

Also, another 45 day paleo challenge at CrossFit Monterey. It commenced on Sunday and we're going to the end of May - 2 weeks from my due date. I really want to stay strict and properly nourish this boy I'm growing before he makes his debut, so I'm taking part this time and logging all my meals and workouts. The only thing I'm concerned about is the amount of food I'm taking in. My abdominal growth is severely suppressing my appetite it seems. I just can't get down as much food in one sitting, and most times, especially being sick the past few weeks, I can't muster the energy to get a snack in. I'm right on track for growth and weight gain though, so unless my OB says something, I guess I'm good.

So far, I've put on about 20 lbs (I'll be 32 weeks in 2 days) plus maybe a few. Last I weighed in was 5 days ago, so I imagine I'm a bit heavier than that today. I have little to no swelling and I can still wear my rings. So all good right? This eating right thing seems to work! GO FIGURE.

Anyway, long and short of it, I'm glad I got some cooking done because now we have a few days of good food available to us. I guess I should think about cooking and freezing some of this ish for D-Day...

Braised BBQ Beef Sammich on Spinach Bread and Cole Slaw

Here's how things went down:

1) So, the first thing I did was recreate the BBQ sauce from my original Slow Cooker BBQ Pork Chop recipe. The sauce is courtesy of Son of Grok who, sadly, is no longer with us on the interwebz.

2) I made some mayo for my slaw WITH GREAT SUCCESS. For the first time ever. That recipe is courtesy of Melissa Joulwan, paleo superstar and interwebz extraordinaire of The Clothes Make the Girl. I did make some slight adjustments by using hazelnut oil instead of olive oil, and used a 1/4 tsp of dijon mustard instead of dry mustard powder. I tried making mayo with olive oil once and it was semi-successful, but I didn't care for the EVOO flavor. I'd recommend macadamia or hazelnut oil.

3) I prepped my veggies for the cole slaw according to the recipe on Smitten Kitchen, Not Your Mama's Cole Slaw. Adjustments had to be made, of course. Most store bought mayo is NOT acceptable, and light mayo (as is suggested on the original recipe) is definitely not even food. For reals. So I used my homemade mayo, and omitted the blue cheese. (YUCK.)

4) Now for the Braised BBQ Beef
One 3-pound chuck roast
2 medium onions, chopped
1 Tbsp coconut oil
1 28-ounce can whole tomatoes (find them in a jar if you can, BPAs and all)
2 cups homemade BBQ sauce
Salt and freshly ground black pepper

Heat oil in a large oven-safe pot or dutch oven on medium high heat. Sauté chopped onions until translucent, about 5 minutes. Add tomatoes, crushing or chopping as you add. Then add BBQ sauce and let all simmer for 5-10 minutes. Add chuck roast.

Note: You can brown your roast before braising if you want to, but I was lazy and it turned out just fine.

Bring to a low simmer (not remotely close to a boil) over low/very low heat and let cook for 3-4 hours, covered TIGHTLY. If your roast is grass-fed, I recommend 4-5 hours. You may also finish this in a 300º oven after adding the roast in the sauce.

When the meat is tender and pulls apart easily, remove from braising liquid and set aside. Reduce your braising liquid to a sauce over a medium flame. Chop the roast into bite-sized pieces and add back into the sauce, combine and serve on its own or on my spinach bread!

5) Prep Spinach Bread from one of our very first recipes! It only takes a few minutes of prep and it totally works.



Debby Walker said...

For the spinach bread, if you have fresh spinach, should you cook it first?

Tiffany said...

Definitely - you'd want it in a state you could squeeze all the liquid out of it or the bread won't hold together.