Hawaiian Inspired Burnt Ends, Tropical Coleslaw and Herby Potato Salad

Hawaiian inspired burnt ends; a vacation on a plate just in time for Memorial Day Weekend, you're welcome. 
Tender, flavorful, delicious burnt ends made with chuck roast! The summer rival for pot roast! Coleslaw for the mayo haters – inspired by a slaw from Maui using coconut milk, pineapple, cubed cabbage, and green onions and cilantro. It’s a party. The potato salad made with bright herbs, springy lemon, and buttery ‘taters!
This is how we will be spending Memorial Day – everything can be prepped in advance, executed fairly hands off, and there is plenty of time to pay respects to the brave.
We love this recipe and taking a page from Cook By Color's book and fueling our colorFULLife moments with all the good food and experiences!

 

Hawaiian Inspired Burnt Ends: 
2.5 lbs Country Natural Beef Chuck Roast
2 tbsp olive oil
1.5 tbsp kosher salt
1 tbsp fresh ground pepper
1 tsp garlic powder
¼ cup beef stock
¼ cup apple juice
3 tbsp ghee
2/3 cup Whole30 compatible barbecue sauce (Hawaiian style, preferably – usually sweetened with pineapple juice)
¼ cup pineapple chunks*
2 Tbsp green onions, chopped
Kosher salt and pepper to taste

 

 

Herby Potato Salad:
2 lbs small potatoes, halved and cooked until fork tender
1/3 cup olive oil
3 tbsp of lemon juice
2 tbsp flat leaf parsley, roughly chopped
2 tbsp dill, roughly chopped
½ cup diced celery
1-2 tbsp green onions, chopped
Kosher salt and pepper to taste

 

Tropical Potato Salad:
5 cups cabbage, both purple & green, roughly cubed
2 large carrots, julienned
2 tbsp rice vinegar
½ cup coconut cream (usually the exact amount of cream in one can of coconut milk – discard the watery part)
3 tbsp pineapple juice*
1/3 cup pineapple, chunks *
2 tbsp green onions, roughly chopped
2 tbsp cilantro, roughly chopped 
*fresh or canned in juice

 

Note: Allow for up to 6 hours total cook time for this recipe

Instructions:
To start, remove Country Natural Beef Chuck Roast from the fridge & from packaging to come toward room temperature.
Preheat the smoker to 225 degrees.
 
1. Coat the roast with the olive oil and massage in the salt, pepper, and garlic powder all over.
- Place the roast in the center of the smoker. 
- Insert the temperature probe into the center of the roast. 
*You can use a regular barbecue as along as you can monitor the temperature and do indirect heat. 

 

2. Spritz or brush the meat generously with the apple juice and beef stock mixture every 1½ hours until the roast internal temperature reaches between 150 and 160 degrees.
- Create a foil boat to set the roast in and pour in the remaining juice and broth mixture.
- Seal the foil pouch to lock in the liquid.
- Return the meat to the smoker and reinsert the temperature probe.
- Turn up the heat up to 250 degrees.

 

3. When the roast reaches an internal temperature 200 degrees, remove it.
- Chop into 1-inch cubes - discard remaining juices.
- Add the cubed beef to a shallow pan and toss to coat with the ghee & barbecue sauce.
- Cover with foil and return to the smoker for 30 minutes.
- Garnish with the pineapple and green onion when serving.

 

4. Herby Potato Salad
- At the bottom of a large serving bowl, whisk together the lemon juice, olive oil, parsley, dill, green onion, salt and pepper.
- Add the celery, and warm potatoes and toss to coat in the dressing.
- Let marinate in the fridge before serving anywhere from 30 minutes to overnight. 
      

 

5. Tropical Cabbage Slaw
- Add the cabbage & carrots to a large bowl with the rice vinegar and toss to coat.
- Add the coconut cream to a small bowl and add the pineapple juice one tbsp at a time, slowly thinning the cream into a tropical dressing.
- Add half of the pineapple chunks, green onions, and cilantro into the bowl with the cabbage and carrots, toss to coat all in the dressing.
- Garnish the top with the remaining pineapple, green onions and cilantro.
- Let marinate in the fridge before serving anywhere from 30 minutes to a few hours.

 

Plate the burnt ends, potato salad and cabbage slaw and serve!

 

 

 

Recipe made in partnership with Cook by Color

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