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Yield: ~ 36 sliders

Time: 8 hours

Active Time: 1 1/2 hours

Ingredients:

For Beef:

1 4-5 lb chuck roast

Kosher salt

1/4 c canola or grape seed oil, divided

1 poblano pepper, sliced

1 red peppers, sliced

1 red onion, sliced

1/4 c garlic cloves, peeled (about 1/2 head)

3 tsp fennel seeds

3 tsp cumin seeds

1 1/2 tsp dried oregano

1 1/2 tsp coriander seed

1/4 c red win

4 cups beef stock, preferably homemade

For coleslaw:

6 c shredded cabbage, about 1 medium head

2 c shredded carrot, about 2 medium

1/2 c red onion, shaved very thinly

1/4 c cilantro, chopped

1/2 c mayonnaise

3 tbsp apple cider vinegar

1 tbsp sugar

1 tsp salt

For sliders:

36 2 oz slider rolls

36 bread and butter pickle slices

2 1/2 c mayonnaise

1/4 c Sriracha

2 tbsp lime juice

For beef:

Preheat oven to 200° F. Weigh chuck roast and measure out 3 1/2 teaspoons of salt for every pound of meat (you can also look at the butcher label if you still have it), set aside. Heat 3 tbsp oil in large cast iron skillet until smoking. Add chuck roast and sear until well browned on all sides, place into 6 quart Dutch oven or deep roasting pan. Add remaining tbsp oil to hot pan and heat until smoking. Add peppers and onions and cook over high heat until well browned, add garlic and cook until softened and browned, but not burnt. Move all vegetables to outside of pan and add spices to middle. Toast until fragrant, about 1 minute. Deglaze pan with red wine and cook until evaporated. Add beef stocks down salt and bring to a boil. Simmer for 5 minutes, and then pour over chuck roast. If using Dutch oven, cover with a piece of foil and then the lid, if using a roasting pan, cover tightly with 2 layers of heavy duty aluminum foil. Place in oven and cook until meat registers 175° F, about 2-4 hours. Cooking times can vary widely depending on oven calibration, pan size, and other factors. It is easiest to use a probe thermometer with that can be set to a certain temperature, otherwise, start checking the temperature after 1 hour and then more frequently as it gets closer to 175° F. Allow to cool slightly in jus and then shred beef and remove any excess fat.

For coleslaw:

Toss everything together and let marinate. If you like your coleslaw crunchy, only marinate for about 10-15 minutes, for a softer coleslaw let sit for several hours. Before serving, adjust seasoning and drain off any excess liquid if desired

 

To assemble sliders:

Whisk together mayonnaise, Sriracha, and lime juice, season to taste with salt. Drain jus from beef and set aside (any leftover jus can be saved and used to braise beef again, although it will need to be reseasoned).

Spread 1/2 tbsp mayonnaise on each side of the slider bun, layer 2 oz of beef, 1 oz coleslaw, 1 pickle slice and then the top of the bun. Pierce with a cocktail pick if desired and serve immediately with jus on the side.   You can also serve as a slider bar if desired.

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