Beef Cheek Sliders
Braised to perfection, these beef cheek sliders are rich, tender, and effortlessly satisfying. Slow-cooked in red wine, Worcestershire, and garlic, the meat pulls apart beautifully, making for an indulgent bite on a warm brioche bun. A perfect centerpiece for game day, these sliders are made to be shared.
Beef Cheek Sliders
- Author
- Servings
- 4-6
Ingredients
- 5lbs Beef Cheek
- 4 tbsp canola oil
- 1 can tomato paste (156 mL)
- 3 tbsp Worcestershire
- 1 cup red wine
- 4 cup beef broth
- 10 garlic clove
- 3 tbsp kosher salt
Directions
- Step 1: Season both sides of beef cheek with half the kosher salt (1.5 tbsp)
- Step 2: In a heavy bottomed pot, heat canola until just about smoking, add half the beef cheek at a time.
- Step 3: Cook each side of beef until a deep browning is achieved (5-7 min). Repeat process with remaining meat; add more oil if needed.
- Step 4: Add tomato paste. Stirring constantly, cook for 2-3 minutes.
- Step 5: Deglaze with red wine
- Step 6: Add Worcestershire, beef broth, salt, garlic, to pot and bring to a boil. Reduce to a simmer at once.
- Step 7: Put lid securely on pot and place on the middle rack of oven. Cook for 3.5 hours.
- Step 8: Let meat cool in cooking liquid for at least one hour. Enjoy pulled, shredded, or whole on a warmed brioche bun