Yesterday, I told you I’d be starting a weekly review of natural and organic products.  Today, we’re kicking off the series with Nature’s Pride 100% Whole Wheat Bakery Buns.  You’re at the edge of your seat, I can tell.

I’m sort of picky about my sandwich breads.  I like them to have a certain texture, not too dry, but not too squishy either.  I’m a pretty big fan of Nature’s Pride’s bread selection, even though I always seem to forget the brand name (“I know it’s Nature’s something…”).   It was only fair that I give their buns a shot, too.  This is the Nature’s Pride promise:

Sounds good, right?  Right.  I have to say that I enjoyed these buns.  They’re more flavorful and bigger than the average wheat bun, and pack a nice 4g of fiber (only 3 WW points per bun!).  The only thing I might change is the heavy-handed sprinkling of wheat germ on the top.  I could have used a bit less of that.  Overall, a solid choice for a whole wheat bun, especially since the choices for an actual whole wheat bun are pretty slim.

On to the recipe!

My sweet husband finally returned home from his six week training in Alabama last night, so I had to make him something nice and meaty and manly to welcome him home.  This brisket recipe turned out much more tender than my last attempt.  He ate two giant sandwiches, so I call that a win.  What man can refuse a beer-laden recipe, anyways?  That’s how I get him to eat wheat bread- distract him with meat and beer.  Classic move, works every time.

I should also mention that this would be a great choice for an Independence Day meal.  You can do all the work in the morning and actually spend time with your guests.  Enjoy the holiday!

(adapted in part from Food Network Magazine)

2 tbs vegetable oil

1 5-6 lb brisket, cut into three pieces

kosher salt and freshly ground pepper

1 bottle Guiness (or other stout beer)

4 stalks celery, cut into large pieces

2/3 cup dark brown sugar

1/2 cup tomato paste

1/2 cup red wine vinegar

1/3 cup dijon mustard

1/3 cup soy sauce

2 bay leaves

1 teaspoon paprika

2 Nature’s Pride 100% Whole Wheat Bakery Buns, or other rolls

Quick No-Mayo Coleslaw, for serving (see recipe below)

1. Heat the oil in a skillet over medium-high heat.  Season meat with salt and pepper, then brown on all sides.  Add garlic to the pan in the last few minutes.  Transfer the meat and garlic to a slow cooker.  Pour the Guinness into the skillet and simmer, scraping the browned bits from the pan; add the beer mixture to the slow cooker.

2. Nestle the celery around the meat.  In another bowl, whisk the brown sugar, tomato paste, vinegar, mustard, soy sauce, and paprika.  Add to the slow cooker with the bay leaves.  Cover and cook on high for 6 hours or low for 8 hours.  Transfer the meat to the cutting board and let rest before cutting.

3. Serve on buns with coleslaw, drizzling some of the cooking liquid on the meat.

(adapted from a recipe by Mark Bittman)

2 tbs dijon mustard

2 tbs red wine vinegar

1 clove garlic, finely chopped

1/4 cup extra virgin olive oil

kosher salt and fresh cracked pepper

1 bag (5-6 cups) pre-cut coleslaw mix

In a large bowl, whisk mustard, vinegar and garlic.  Whisk continually while slowly pouring in the olive oil.  Add salt and pepper to taste.  Add the coleslaw mix and toss to coat.  Let rest in the refrigerator for at least 30 minutes before serving to allow flavors to mingle.