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Beef cheek slider

Name: Beef cheek slider
Prep time: 10 min
Cook time: 145 min
Total time: 155 min
Yield: 12
Ingredients: 2 tbs olive oil; 500g beef cheeks*, trimmed; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 anchovy fillets in oil, drained; 2 garlic cloves; 2 fresh bay leaves*; 2 cups (500ml) red wine; 3 cups (750ml) beef stock; 12 small burger buns, split, toasted; 12 slices cheddar; 3 dill pickles, sliced; 1/4 cup (60ml) barbecue sauce; 1 tsp Worcestershire sauce; 1/2 cup (125ml) tomato sauce (ketchup); 1/4 cup (60ml) American-style mustard

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10m

2h 25m

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by Matt Preston

delicious. senior editor

Oct 09, 2015

Ingredients (17)

2 tbs olive oil
500g beef cheeks*, trimmed
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 anchovy fillets in oil, drained
2 garlic cloves
2 fresh bay leaves*
2 cups (500ml) red wine
3 cups (750ml) beef stock
12 small burger buns, split, toasted
12 slices cheddar
3 dill pickles, sliced

Smoky tomato sauce

1/4 cup (60ml) barbecue sauce
1 tsp Worcestershire sauce
1/2 cup (125ml) tomato sauce (ketchup)
1/4 cup (60ml) American-style mustard

Method

1.

Preheat the oven to 160°C.
2.

For the smoky tomato sauce, combine ingredients in a bowl and set aside.
3.

Heat oil in a large flameproof casserole over medium-high heat. In batches, cook beef, turning, for 5-6 minutes until browned. Remove from pan and set aside. Add onion, carrot and celery and cook, stirring, for 6-8 minutes until browned. Add anchovies and garlic and cook for 1 minute or until fragrant. Add bay leaves and wine and bring to a simmer. Return beef to pan with stock. Bring back to a simmer, then cover and transfer to the oven. Bake for 2 hours or until beef is tender. Allow beef to cool slightly in stock.
4.

Remove beef from stock, shred with a fork, then combine with 1/2 cup (125ml) cooking liquid. Set aside and keep warm.
5.

Preheat the grill to medium-high. Spread sauce on bun bases. Top with beef and cheese. Grill for 30 seconds or until cheese melts. Serve with pickles.