Beef Slider

Instructions

Yields

• Onion: 78%
• Beef Chuck Roast: 63% (cooked)

Pre-Preparation

1. Wash produce as needed.

2. Slice the onion.

3. Thaw frozen poblanos, remove stems and seeds, and puree. Set aside.

4. Preheat oven to 300°F.

Preparation

1. Trim the silver skin from the beef chuck roast.

2. Season with salt and pepper.

3. Sear beef in a tilt skillet until all sides are browned.

4. Transfer seared beef to 4″ hotel pans and fill with water until pans are 3/4 full.
   Note: Add water as needed throughout cooking to maintain the level.

5. Cook for about 3 hours at 300°F, or until beef is easily shredded. Minimum internal temperature should be 145°F.

6. Melt butter in a tilt skillet, then add sliced onions and caramelize. Cool when done.

7. Once the beef is fully cooked and shredded, drain and reserve the cooking liquid.

8. Mix shredded beef with caramelized onions and pureed poblanos.

9. Add reserved liquid if the mixture is too dry.

Reheating Instructions (if prepared ahead):

1. Reheat covered in a 350°F oven or steamer for 30 minutes until internal temperature reaches 165°F.

2. Uncover and cook for an additional 5 minutes to reduce excess liquid.

Serving:

Serving size: 2 slider buns, each filled with 2 ounces of beef

Suggested serving utensil: Tongs

*Note on Allergens: some Slider Buns have Soy, please be sure to check labels and adjust accordingly.

Recipe Source: Boulder Valley School District Food Services