MILWAUKEE -- The Packers kick off the regular season this Sunday against the Bears. But you need to get your tailgating food ready right now. Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp with her slow-cooked whiskey-molasses shredded beef recipe.
1 beef Bottom Round Roast or beef Chuck Center Roast (2 1/2 to 3 pounds), cut into 1-inch pieces
- Place roast in 4-1/2 to 5-1/2 quart slow cooker. Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
- Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed. Return beef to slow cooker.
- To make the slaw: Combine remaining 2 tablespoons cider vinegar, 2 tablespoons brown sugar and mustard in large bowl. Add carrots and apples; mix well. Season with salt and black pepper as desired. Refrigerate until ready to serve. Serve beef with slaw.
Can also use thinly sliced pears, celery, red cabbage, green cabbage, bell peppers, or a pre-packaged slaw mix in place of carrots or apples.