The Official Community for The Chew Fans

Beef & Pork Sliders MARIO BATALI

1.06K 0
Please follow and like us:
RSS
EMAIL
FACEBOOK
Google+
http://chewrecipes.com/beef-pork-sliders-mario-batali/
TWITTER

The perfect appetizer for any gathering!

ingredients
BROWN CHICKEN STOCK:
2 tablespoons extra-virgin olive oil
3 pounds chicken backs, bones, wings, and scraps (from about 3 chickens), excess fat removed
3 carrots (peeled, coarsely chopped)
2 onions (peeled, coarsely chopped)
4 celery ribs (coarsely chopped)
3 quarts water
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch flat-leaf parsley stems
BEEF & PORK SLIDERS:
2 tablespoons extra-virgin olive oil
1 pound coarse ground beef
1 pound coarse ground pork
1 medium onion (peeled, finely diced)
1 cup recipe for Brown Chicken Stock
2 tablespoons apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon light brown sugar
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
12 potato slider rolls (toasted)
dill pickle slices (for serving)
ketchup and mustard (for serving)

directions
For the Brown Chicken Stock: In a large, heavy-bottomed pot, heat the olive oil until smoking. Add the chicken parts and cook over moderately high heat, stirring frequently, until well browned all over. Transfer the chicken parts to a plate.
Add the carrots, onions, and celery to the pot and cook until softened and lightly browned. Return the chicken to the pot. Add the water, tomato paste, peppercorns, and parsley stems and stir to release any browned bits stuck to the bottom of the pot. Bring to a boil, reduce the heat, and simmer gently over moderately low heat, skimming occasionally, until reduced by half, about 2 hours.
Strain the stock, pressing hard to extract the liquid from the solids. Let cool. Skim the fat from the surface before using.
Reserve 1 cup for sliders.
For the Sliders: In a large skillet over medium-high heat, heat the oil and saute the beef, pork, and onion until the meat has browned. Vigorously stir while cooking, breaking up the meat as much as possible. Add the stock, vinegar, soy sauce, Worcestershire, sugar, salt, and pepper, and stir to combine. Bring to a boil, then reduce the heat to medium-low and cook until the liquid has evaporated.
With a slotted spoon, place an overwhelming amount of meat in each roll, with a couple of pickle slices on top of the meat. Serve with ketchup and mustard on the side.
Tip: Try making the brown chicken stock in your slow cooker. Place all ingredients in the bowl of the slow cooker and set on low for 6-8 hours then strain and use.

Print Friendly

Leave A Reply

Your email address will not be published.