Beef Slider PK

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Cooked beef yields 63%
Cooked onion yields 78%

1. Preheat oven to 400 degrees F.
2. Wash and slice the onion.
3. Wash poblano peppers and roast at 400 degrees F. for 20 minutes.
4. Cool completely, deseed and remove the stem. Puree peppers and set aside.
5. Adjust oven temp 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 (200 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 shred, reserve the cooking liquid.
8. Add onion and the pureed poblanos and mix to combine.
9. Add cooking liquid if it seems too dry.
10. If serving the same day, hold hot above 140 degrees F. until service.
11. If serving at a later date, cool under HACCP procedures.

Serving

Reheating instructions if the beef is being shipped to sites or prepared ahead of time:
1. Reheat 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:
1 slider bun with 2 ounces of beef