I know that title is a mouthful, but then again, so are these sliders! They’re a delicious little venture from your basic burger, incorporating tangy pickled veggies, spicy mayo, and to-die-for balsamic-glazed, shredded beef. Piled high on slider buns, you’ll need to eat three! (Or maybe four… or five)
The first is, I’m using Munson Premium Angus Beef. You can read all about it here, but I can assure you, it is a step up from a lot of beef you’ll find! Learn more about where to buy this great product, how to get a coupon, AND how to get a free pound of ground beef by watching the video below!
The second is, this dish is made so much faster by first browning the pieces of beef in a balsamic glaze and finishing them off in my pressure-cooker. No pressure cooker? No problem! I’ve included the Slow Cooker recipe, too!
Balsamic-Glazed Beef Sliders with Spicy Mayo and Pickled Vegetables
2 ½ – 3 lb. beef roast, I used a Munson’s Prime arm roast , cut into 6-8 large chunks and lightly seasoned with your favorite steak seasoning
1 cup beef broth
½ cup good quality balsamic vinegar (And how do you know if it’s a good one? Do a taste test! If you don’t enjoy sipping it straight from the bottle, it’s NOT a good quality balsamic. )
1 Tbs. Worcestershire sauce
1 Tbs. soy sauce
2 Tbs. honey, I love to use Kansas Wildflower Honey, from Wilson, KS
3-4 cloves garlic, minced
oil for browning roast
chopped fresh cilantro, as garnish
1 cup Hellman’s mayonnaise
sriracha or chipotle sauce, to taste
In a small bowl, combine mayo with sriracha until blended.
¼ cup granulated sugar
½ tsp. red pepper flakes
½ cup rice vinegar
1 Tbs. sesame oil
1 red onion, halved and super thinly sliced
1 cup matchstick carrots
1 cup diced cucumber, if desired
In a bowl, combine sugar, red pepper flakes, vinegar and oil; whisk until well blended, then add vegetables. Store in the fridge for at least 4 hours to let flavors meld before serving.
Pressure Cooker Method For Cooking Beef
Set pressure cooker to browning setting and drizzle a bit of the oil into the pot; when oil is nicely hot, add seasoned roast chunks and quickly brown off on all sides. Remove beef from pot and stir in broth, Worcestershire sauce, soy sauce, honey, and garlic; return browned beef to pot and lock lid into place; choose high pressure setting for 55 minutes. When timer goes off, let pressure completely release naturally from the pot. Beef chunk should be very fork-tender; remove beef from the liquids in pot to a platter and shred each chunk, using two forks to pull it apart; reserve liquids from pot to a bowl.
In a large skillet over medium heat, drizzle a bit of oil into the pan; when oil is nicely hot, add seasoned roast chunks and quickly brown off on all sides. Meanwhile, combine broth, Worcestershire sauce, soy sauce, honey and garlic in slow cooker with 1 cup water; add browned beef, cover with lid and cook on low setting or 6-8 hours, or until meat is very fork-tender, adding more broth to slow cooker during cooking time, if needed. Remove beef from the liquids to a platter and shred each chunk, using two forks to pull it apart; reserve liquids in slow cooker to a bowl.
Preparing the Sliders
To serve the sliders, preheat pressure cooker pot on browning setting (or a skillet over medium high heat) and add a bit of oil; when oil is nicely hot, add shredded beef and cook until beef is slightly crisped and browned a bit. Meanwhile, in a small saucepan, simmer reserved liquids from pot until reduced by about half, then dress shredded beef, as desired. Slather slider buns with prepared mayo, then top with dressed beef and drained pickled vegetables; garnish with chopped cilantro and serve at once!
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, July 2016. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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