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Beef & caramelised onion sliders
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Tender shredded brisket with beer-soaked onions: a welcome change from a standard burger! These look best in small rolls, but you can also slice up regular-sized rolls and secure with a skewer.
By Martha Collison
380g pack slow cooked beef brisket
1 tbsp olive oil
2 onions, finely sliced
100ml stout or dark beer
1 tbsp dark brown soft sugar
½ tsp salt
12 rustique wholemeal rolls (from the bakery counter), halved
About 2 tbsp Dijon mustard
3 Gouda slices, quartered
50g cocktail gherkins, sliced
1 Preheat the oven to 180ºC, gas mark 4. Remove the beef brisket from the packaging and put the beef and juices into the foil tray. Cover with foil and bake for 25 minutes, then remove the foil and bake for a further 10 minutes.
2 Meanwhile, heat the oil in a frying pan. Once hot, add the onions and fry for a few minutes. Add the beer, sugar and salt, then reduce the heat to medium and cook for 20 minutes, stirring occasionally, until the liquid has evaporated and the onions start to crisp up.
3 Preheat the grill to high. Drain off most of the cooking liquor from the beef (reserving a little to moisten) and shred the meat using two forks. Toast the rolls under the grill, then spread each bottom half with mustard. Top with shredded beef, then a slice of cheese. Grill for 20-30 seconds, or until the cheese has melted. Top with the onions, gherkins and bun lids. Serve immediately.
Typical values per serving:
This recipe was first published in November 2021.