Special equipment: a deep-fryer
Preheat a deep-fryer to 375 degrees F.
Fry the waffle fries until crispy; transfer to a serving plate.
Fry the bacon and transfer to a saute pan. Add the Braised Beef Rib and barbecue sauce; heat until hot and well combined. Place the beef-bacon mixture on the fries. Drizzle a little barbecue sauce over the meat. Top with a generous portion of Coleslaw.
Preheat the oven to 500 degrees F.
Place the beef in large roasting pan; rub with the oil and sprinkle with 1 tablespoon salt. Roast for 12 minutes.
Meanwhile, place 1/2 cup of the stock and the onions, carrots, celery and garlic in a blender; blend until almost smooth.
Remove the beef from the oven and reduce the heat to 325 degrees F. Deglaze the pan with the vegetable mixture. Add the remaining stock until it comes halfway up the sides of the meat. Double wrap the roasting pan with plastic wrap, and then foil. Return to the oven and braise for 5 hours.
Let cool before shredding into bite-size pieces.
Whisk together the mayonnaise, vinegar, Dijon, honey, celery seed and a pinch of salt in a bowl.
In a second bowl, mix together the green cabbage, red cabbage and carrots. Pour the dressing over the cabbage mixture; mix well. Let sit in the refrigerator for 1 hour.
Try adding some macaroni and cheese for a delicious variation.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grubstak, Phoenix, AZ
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