Braised Beef Cheddar Sliders

With tender braised beef short ribs, rich Cracker Barrel Old White Cheddar and pickled red onion, these tasty sliders can be served as a main dish or as appetizers.

  • 20
    Ingredients
  • 3
    Hours
  • 4
    Servings

Ingredients

  • 2 lb (1 kg) boneless beef short ribs
  • 1 tsp (5 mL) salt, divided
  • 1/2 tsp (2 mL) pepper
  • 2 tbsp (30 mL) vegetable oil
  • 4 shallots, sliced
  • 4 cloves garlic, sliced
  • 2 tbsp (30 mL) finely chopped fresh thyme
  • 1 tbsp (15 mL) finely chopped fresh rosemary
  • 1 tbsp (15 mL) all-purpose flour
  • 1/4 cup (60 mL) tomato paste
  • 2 cups (500 mL) sodium-reduced beef broth
  • 1/4 cup (60 mL) balsamic vinegar
  • 4 tsp (20 mL) brown sugar
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1 red onion, thinly sliced
  • 1/2 cup (125 mL) cider vinegar
  • 1 tsp (5 mL) granulated sugar
  • 12 brioche slider buns, split and toasted
  • 5 oz (146 g) Cracker Barrel Old White Cheddar Block, sliced
  • 3/4 cup (175 mL) Dijonnaise

Directions

  1. Preheat oven to 300°F (150°C). Pat short ribs dry with paper towel; season with 1/2 tsp (2 mL) of the salt, and pepper. Melt oil in Dutch oven or ovenproof high-sided skillet set over medium heat; cook short ribs for 8 to 10 minutes or until browned all over. Transfer to plate.
  2. In same pan, cook shallots, garlic, thyme and rosemary; cook for 3 to 5 minutes or until slightly softened. Sprinkle flour over top; cook, stirring, for 2 minutes. Stir in tomato paste; cook for 1 minute.
  3. Slowly whisk in broth, vinegar and brown sugar; bring to boil, whisking constantly. Return short ribs to pan.
  4. Cover and bake for 2 1/2 to 3 hours or until meat is very tender. Remove meat from pan; let cool slightly. Shred with 2 forks; return to pan. Simmer over low heat.
  5. Meanwhile, stir together red onions, cider vinegar, sugar and remaining salt. Let stand for 20 to 30 minutes or until onions are lightly pickled. Drain well.
  6. Assemble beef in buns with Cheddar, pickled red onions and Dijonnaise.

Tips

For homemade Dijonnaise, whisk together 1/2 cup (125 mL) mayonnaise and 1/4 cup (60 mL) Dijon mustard.

Garnish sliders with arugula if desired.

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