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Beer Braised Shredded Beef Sliders
Course
Appetizer
Prep Time
20
minutes
Cook Time
6
hours
Total Time
6
hours
20
minutes
Servings
36
Author
Quinn Caudill
Ingredients
Beer Braised Beef:
3-4
pounds
beef chuck roast, cut into 4 equal pieces
1
packet
dry onion soup mix
1
onion, quartered and chopped
1
cloves
of garlic, minced
1
tbsp.
dried oregano
1
tsp.
dried rosemary
12
ounce
beer, Warsteiner or other fine Pilsner
3
cups
low-sodium beef broth
1/2
tsp
salt and ground pepper
Beer Cheese:
2
tbsp.
unsalted butter
3
tbsp.
all-purpose flour
3/4
cup
milk
divided
1/2
cup
beer
Warsteiner or other fine Pilsner
1
tsp.
Dijon mustard
1/4
tsp.
salt
1/4
tsp.
garlic powder
1/8
tsp.
cayenne pepper
optional
3
cups
good quality extra sharp cheddar cheese
shredded
Caramelized Onions:
1
tbsp.
butter
1
tbsp.
olive oil
2-3
large onions sliced very thin
1
tsp.
salt
1
tsp.
sugar
1/4
cup
beer, Warsteiner or other fine Pilsner
3
Packages Pepperidge Farm® Slider Buns
Instructions
Beer Braised Beef:
Pre-heat oven to 275°F.
In a large Dutch oven, combine beef, onion soup mix, onions, garlic, oregano, rosemary, beer, and broth.
Season with salt and pepper.
Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.
Shred beef with two forks. Discard fat.
Moisten beef with 1 cup cooking liquid.
Beer Cheese:
Melt butter in a medium sauce pan over medium heat.
Whisk in the flour.
Remove pan from the heat and whisk in 2 tablespoons of the milk until smooth.
Whisk in 2 more tablespoons. Continue whisking in a 1/4 cup of the milk at a time until smooth.
Stir in the beer, Dijon mustard, salt, garlic powder and cayenne.
Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes.
Remove from heat.
Add cheese one cup at a time, whisking after each addition to melt it in.
Serve warm.
Caramelized Onions:
Melt oil and butter in a large heavy skillet, over medium heat.
Add the onions and stir to coat.
Stir in the salt, sugar and beer. and a pinch of salt.
Let the onions cook slowly. Don’t rush them. Turn to make sure they are browning evenly.
Continue stirring onions and if they stick to the bottom of the skillet add a little more beer to deglaze the pan.
Continue stirring the onions until they have reached a dark caramel color.
Recipe Notes
First published by Quinn Caudill for DadWhats4Dinner.com ©2017