Pulled Beef Sandwiches and Coleslaw

When the weather began to cool off here in New York City, we embraced all the dishes we avoided during our hot summer weather. We began baking, roasting and generally using our oven. We decided it would be great to make a nice big roast, and settled on a beef roast. We made a mixture of vinegar, maple syrup, seasonings, cilantro, garlic and onions. Right before we dumped it over the roast, my husband happened to taste it and found out that it was screaming hot. I guess some extra cayenne slipped in while he was measuring a spoonful. Luckily we caught this because I think it was hot enough to ruin our 8 lb. roast. We didn't want to waste the vegetables, so we drained off the liquid, rinsed the vegetables, and began again.

The first night we ate the meat over egg noodles with vegetables. The next day we pulled the meat apart, and made open faced sandwiches. The meat was definitely more flavorful the second day. We still had lots left over, so we stuck it in the freezer. This week we are embarking on a eat-up the fridge and freezer week and decided to start with the pulled beef. We served it with some coleslaw and Bubbies pickles in honor of the Super Bowl. The pickles are delicious fermented pickles and taste just like homemade.

We had some shredded cheddar cheese and sliced pickles on the pulled beef sandwiches. They were the tasty, but the coleslaw really hit the spot. I could have just eaten coleslaw for dinner.

Coleslaw
1/2 head of cabbage
1/8 of onion
2 carrots
2 ribs of celery
1/2 C mayonnaise
1 t Dijon mustard
2 T apple cider vinegar
1/2 t salt
pepper

Shred the cabbage, onions, carrots and celery (we used a food processor to do this). Add to a large mixing bowl and combine with the rest of the ingredients. Let sit in the fridge for at least an hour to let flavors combine.

Most coleslaw recipes call for celery salt, but I never have that on-hand, so we use actual celery instead.

Meal plan for the week:
The goal this week is to eat up the freezer and fridge contents supplemented with just a few farmers market staples.
Monday - Jambalaya
Tuesday - Hamburgers and coleslaw
Wednesday- Salmon and brussel sprouts
Thursday - Pork tenderloin rubbed with rosemary and mustard, sauerkraut and squash
Friday - Homemade pizza
Saturday - out to dinner with friends.

This post is part of Monday Mania at the Healthy Home Economist and Menu Plan Monday at I'm an Organizing Junkie.