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| Braised Beef Sliders |
Make 12
Braised Beef Sliders ingredients: 1/3 cup (80ml) extra virgin
olive oil. 500g beef short ribs. 1 onion, chopped. 1/2 celery stalk, chopped. 1
carrot, chopped. 2 garlic cloves, chopped. 1 rosemary spring. 1 cup (250ml)
vinegar. 1L (4 cups) beef or veal stock. 1 tbs vinegar. 1-2 tsp bottled
horseradish. 3/4 cup (60g) shredded red cabbage. 3/4 cup (60g) shredded red
cabbage. 3/4 cup (60g) shredded white cabbage. 1 tbs chopped flat-leaf parsley.
12 mini burger buns. Fried Asian shallots, to serve
Braised Beef Sliders recipe: Preheat oven to 160C. Heat 1
tbs oil in a large flameproof casserole over medium- high heat. In batches if
necessary, cook the beef, turning, for 3-4 minutes until browned on all sides.
Remove beef and set aside. Add onion, celery, carrot, garlic and rosemary to
the pan and cook for 1-2 minutes until softened. Return meat to the an with the
vinegar and season. Cook for 2-3 minutes until softened. Return meat to the pan
with the vinegar and season. Cook for 2-3 minutes or until the vinegar has
reduced by half. Add the stock and bring to a boil, then cover and transfer to
the oven for 3 hours or until the meat is tender and falling off the bone.
Remove meat from pan and set aside. Place pan over medium-high heat and cook
for 10-12 minutes until the liquid has reduced to about 1/2 cup (125ml). Strain.
Shared the beef using 2 forks, discarding bones, then place in a bowl and stir
through enough cooking liquid to moisten-about 1/3 cup (80ml). Combine vinegar
and horseradish in a bowl to taste, then add the remaining 1/4 cup (60ml) oil
in a slow, steady stream, whisking to combine. Season with sea salt and freshly
ground black pepper. Combine cabbages and parsley, then toss with the horseradish
dressing. Fill the burger buns with the beef, cabbage slaw and fried shallots,
if using, then secure with a toothpick and serve
