Image by: Abby Wendle
Coleslaw isn't what most people would call a delicacy - but it was treated that way in Wes Alexander's family. His grandparents were Oklahoma wheat farmers during the Great Depression, and their coleslaw recipe of choice had apples in it. Apples weren't an everyday food for them. They were treats for special occasions. When Alexander was a boy, his grandmother taught him how to cook chicken fried steak with all the fixings, including coleslaw. He likes to prepare it with brisket. Check out the recipe for both below.
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Recipe for Wes Alexander's Brisket and Slaw
Ingredients
- Certified Angus brisket (choice or prime)
- 6 ounces Head Country Primer Marinade
- 6 ounces Marshall Brewery Company’s McNellie’s Pub Ale
- 2 tablespoons canola oil
- 1 head cabbage
- 1 cup mayonnaise (preferably homemade)
- 2 tablespoons yellow mustard
- 2 Granny Smith apples
Recipe
- Mix the marinade and the ale in a mixing bowl. Rub the brisket with the mix and then the canola oil. Place the rubbed down brisket in a pan in the fridge. Marinate for 6 hours, enough time for the salt in the rub to suck up some of the meat’s moisture and get the rub’s flavor soaked into the meat. (The canola oil helps the rub stay put.)
- Pull the brisket from the fridge, and build a fire in a smoker, using cherry and pecan wood. (Logs, if you can find them. You’ll need a lot of wood.) Put the meat into the smoker on top of the grill rack and cook for 4 hours.
- Take the brisket out of the smoker and place in a foil pan. Pour au jus (Head Country Prime Marinade and Pub Ale) onto the meat in the pan and cover with tinfoil. Let it sit for 3 hours until the meat is tender.
- Test meat with a temperature probe until it feels like it’s moving through soft butter. The meat is “cooked” at 165 degrees. Start testing with the thermometer at 195 degrees and don’t go past 205.
- Chop cabbage and apples into chunks and toss in a bowl with the mayonnaise and mustard until well blended.
- Serve the brisket and slaw with a loaf of Wonder Bread, Head Country Barbecue Sauce, pickles and a pile of napkins and paper plates.
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Related Pieces
Piece Description
Recipe for Wes Alexander's Brisket and Slaw
Ingredients
- Certified Angus brisket (choice or prime)
- 6 ounces Head Country Primer Marinade
- 6 ounces Marshall Brewery Company’s McNellie’s Pub Ale
- 2 tablespoons canola oil
- 1 head cabbage
- 1 cup mayonnaise (preferably homemade)
- 2 tablespoons yellow mustard
- 2 Granny Smith apples
Recipe
- Mix the marinade and the ale in a mixing bowl. Rub the brisket with the mix and then the canola oil. Place the rubbed down brisket in a pan in the fridge. Marinate for 6 hours, enough time for the salt in the rub to suck up some of the meat’s moisture and get the rub’s flavor soaked into the meat. (The canola oil helps the rub stay put.)
- Pull the brisket from the fridge, and build a fire in a smoker, using cherry and pecan wood. (Logs, if you can find them. You’ll need a lot of wood.) Put the meat into the smoker on top of the grill rack and cook for 4 hours.
- Take the brisket out of the smoker and place in a foil pan. Pour au jus (Head Country Prime Marinade and Pub Ale) onto the meat in the pan and cover with tinfoil. Let it sit for 3 hours until the meat is tender.
- Test meat with a temperature probe until it feels like it’s moving through soft butter. The meat is “cooked” at 165 degrees. Start testing with the thermometer at 195 degrees and don’t go past 205.
- Chop cabbage and apples into chunks and toss in a bowl with the mayonnaise and mustard until well blended.
- Serve the brisket and slaw with a loaf of Wonder Bread, Head Country Barbecue Sauce, pickles and a pile of napkins and paper plates.
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