Chipotle Beef with Cabbage Slaw

The original recipe called for boneless short ribs, however, I had the hardest time trying to find even bone in short ribs so I had to think of a substitute. And... I had a 1.5 lb boneless beef chuck roast in my deep freezer so I thought it might work and it DID! Of course I'm sure that the short ribs would have been delicious but it wasn't meant to be this time. I cooked the meal in my slow cooker on low so it was one of those easy weeknight meal because there's really not much to prep or clean up - yay! You could sub in mashed potatoes for the rice but I think the rice went really well with the meal. Here's how I made it...

Chipotle Beef and Cabbage Slaw

ingredients

• 1.5 - 2 lbs boneless beef chuck roast, cut into 2" pieces

• 1 onion, chopped

• 2 cloves garlic, minced

• 3 tbsp tomato paste

• 1 tbsp chipotle in adobo, roughly chopped

• 1 tsp cumin

• Kosher salt & freshly ground black pepper

• 1/2 bag coleslaw mix

• 4 radishes, thinly sliced

• 1/4 cup fresh lime juice

• 2 tbsp EVOO

• 2 tsp sugar

• 1 cup long grain white rice

directions

1. Add the following to your slow cooker:  onion, garlic, tomato paste, chipotles, cumin, 1/4 cup water, 1 tsp salt, 1/2 tsp pepper and stir until well combined. Then, add the beef and stir until coated and an even layer on the bottom of the slow cooker. Cover and set time for 7 hours on low.

2. In a large bowl, toss cabbage and radishes with the lime juice, oil, sugar and 1/4 tsp each of salt & pepper. This will keep in the fridge for up to 12 hours but no longer than that as the cabbage starts to break down and just isn't good anymore.

3. During the last 30 minutes of cooking time, cook the rice per the package instructions. 

Serve the beef on a bed of rice, some sauce and the cabbage slaw alongside. This will make 3 servings depending on how hungry you are!!! If you have leftovers pick up some flour or corn tortillas and make it for lunch the next day by layering the meat and then the cabbage slaw for a yummy soft taco.

Enjoy!

This recipe was adapted from Real Simple Magazine.