6-MINUTE SLOW-COOKED SLIDER
Six minutes. That is all that stands between you and a slider so fragrant with garlic, so dark and glossy with aged balsamic, so tender that it tastes like a prime cut of beef had slow-cooked its way to the table. This recipe is for beef but it applies to pork or chicken, too. While beef starts out slow-cooked and lean at the deli counter, its slices endure a quick flash in a pan of Garlic EVOO that adds back healthy fat, and then silky aged balsamic that gives a sweet tang to the slider. We suggest dressing it with aioli, BBQ sauce, greens and a bit of horseradish for those who need heat. In the end, this kitchen fast-track, has the deli counter doing the heavy lifting. You do the rest in the time it takes to set the table. While our recipe is for sliders, you can use full-size buns, too.
INGREDIENTS:
DIRECTIONS:
Heat 2 tbsp Garlic EVOO in a large skillet over medium-high heat until shimmering. Add several slices roast beef in a loose pile and toss in the oil, then drizzle Traditional Dark Balsamic on the meat and toss again, cooking for another 30 seconds until coated. Season with salt and pepper. Remove from pan and place on plate. Set aside. Repeat until all beef is heated and coated. You can keep your beef warm in a 200° oven.
To lightly toast your brioche slider buns, cut them in half and place them cut side up on a baking sheet in a 400°F oven for 3 to 5 minutes until golden. Spread BBQ sauce on both cut sides, then spread aioli generously on top. Pile the beef onto the bottom buns and spoon any remaining pan glaze over top. Layer arugula over the beef, add relish and horseradish if using. Add your choice of additional toppings — see our Gourmet Topping Collection.
