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
Rated 5.0 stars by 1 users
Servings
4-6
Ingredients
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5lbs Beef Cheek
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4 tbsp canola oil
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1 can tomato paste (156 mL)
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3 tbsp Worcestershire
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1 cup red wine
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4 cup beef broth
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10 garlic clove
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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
Recipe Note
This recipe can also be made with a Boneless Pork Shoulder, following the same steps. The boneless cut cooks slightly faster and is easier to slice, making it a great alternative for this dish.
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