Beef Slider

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Cooked beef yields 63%
Cooked onion yields 78%

1. Slice the onion.
2. Thaw frozen poblanos, remove the stem and seeds, and puree. Set aside.

Preparation

1. Trim silver skin off of the beef chuck roast.
2. Season with salt and pepper.
3. Sear in tilt skillet until all sides are browned, then add water to the skillet until it’s halfway up the side of the beef.
Note: You will need to keep adding water throughout the cooking to make sure the level stays the same.
4. Cook for 3 hours or until it shreds easily.
5. Melt butter in tilt skillet then add sliced onions to carmelize. Cool when done cooking.
6. Drain the beef once it is cooked through and shredded.
7. Add onion and the pureed poblanos and mix to combine.
8. Add cooking liquid if it seems too dry.
9. Season with more salt if needed.

Serving

Reheating instructions if the beef is being shipped to sites or prepared ahead of time:
1. Re-heat covered in a 350 degree oven or steamer for 30 minutes until internal temp of 165.
2. Uncover and cook for 5 minutes to evaporate some of the liquid in the pan.

Serving:
2 slider buns each with 2 ounces of beef.