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.
3. Preheat oven to 300 degrees F.

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.
4. Add the seared meat to 4″ hotel pans and fill with water until the pan is 3/4 of the way full.
Note: You will need to keep adding water throughout the cooking to make sure the level stays the same.
5. Cook for about 3 hours at 300 degrees F., or until it shreds easily. Minumum internal temperature should be 145 degrees F.
6. Melt butter in tilt skillet then add sliced onions to carmelize. Cool when done cooking.
7. Drain the beef once it is cooked through and shredded, reserve the cooking liquid.
8. Add onion and the pureed poblanos and mix to combine.
9. Add cooking liquid if it seems too dry.

Serving

Reheating instructions if the beef is 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.