Do order "my dinner of choice" at the Ale & Sandwich Bar: a sliced beef brisket sandwich on a roll, with a large scoop of whipped creamy horseradish, and a side of peanut coleslaw. The moist slow-cooked sliced brisket spills from an over-stuffed sandwich.
As a tasty bonus I recreated the Tam O'Shanter's delicious Peanut Coleslaw Recipe. All the ingredients were bought cheaply - Albertson's grocery, my local liquor store, and the 99c Only Store.
Ingredients (serves 4)
1/2 head red cabbage finely shredded or chopped (thin one inch slices) - OK to use one regular pre-chopped bag of coleslaw -- or combine 1/4 head of red and regular cabbage.
1/2 cup of peanuts - if salted, best to rinse off salt and pat dry. Remove shells and flaky skin if necessary.
2-4 chopped green onions - green stems too, but discard stringy roots.
1/4 cup of vegetable oil - olive, avocado, any tasty type.
2 teaspoons of vinegar - I used rice vinegar, but any kind will do.
Salt and black pepper to taste - peanuts add plenty of salt, so just a pinch will do.
Chop green onions and finely chop or shred cabbage, or mix in a pre-chopped package of cabbage into a large bowl. Rinse and pat dry a small package of peanuts and add to chopped cabbage. Season with a little pepper. Whisk together oil and vinegar in a bowl. Pour over coleslaw and mix well. Ready to eat. Serve at room temperature.
$11.50 for Beef Brisket Sandwich with all-you-can-eat Peanut Coleslaw.
Address: 2980 Los Feliz Boulevard
Los Angeles, California 90039
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