Ginger Steak and Brie Sliders with Balsamic Cranberry Sauce.
Yields: ABOUT 20 SLIDERS
- Preparation time: 20 minutes
- Cook time: 4 hours
- Total time: 4 hours 20 minutes
- Short ribs (vegetarians try using mushrooms)
- 5 pounds bone in short ribs (may use another cut of meat if desired)
- 2 tablespoons olive oil
- salt and pepper
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/2 cup balsamic vinegar
- 1/2 cup red wine (or chicken broth)
- 4 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 8 ounces brie, sliced
- arugula, for topping
- 20-30 sliders buns, toasted
- Balsamic Cranberry Sauce
- 1 1/2 cup fresh cranberries
- 1/3 cup balsamic vinegar
- 1/3 cup water
- 1/4 cup brown sugar
- 1 teaspoon fresh rosemary, chopped
- 2 teaspoons fresh ginger, grated
The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the bowl of a crockpot or a dutch oven.
!To make these in the Crockpot
Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to the bowl of a crockpot. Add water until the ribs are at least half way submerged, there should be around 1-2 cups. Cover and cook on low for 6-8 hours or on high for 4-6 hours or until the meat shreds easily. Shred the meat and keep on the warm setting until serving time.
!To make these in the Oven
Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to a cast iron dutch oven or oven safe pot with a tight fighting lid. Add water until the ribs are at least half way submerged, there should be about 1-2 cups. Cover and cook in a preheated the oven to 325 degrees F. for 2 1/2 to 3 hours or until the meat shreds easily. Shred the meat and keep covered on low heat (about 200-250 degrees F) until serving time.
!Balsamic Cranberry Sauce
Add the cranberries, balsamic vinegar, water, brown sugar, rosemary and ginger to medium size pot and place over medium-high heat. Bring to a boil and then reduce the heat to a simmer. Simmer for 5-10 minutes or until the sauce has thickened. Season with salt and pepper.
Add the shredded warm meat to the bottom of a slider bun. Top with sliced brie. The brie should melt over the warm meat, but if not, place under the broiler for 30 seconds. Top with cranberry sauce and arugula. Sandwich with the top bun.