Libby Wilson


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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