Description
This recipe for Braised Beef Sliders with Citrus slaw features tender and juicy sliced chuck roast slowly braised in a rich and flavorful broth with citrus, soy, and fresh ginger. The rich beef is paired with a simple bright citrus coleslaw, providing a mouthwatering bite piled high on soft slider rolls. It's perfect for entertaining, make-ahead meals, or family friendly dinner.
Ingredients
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Braised Beef
- 2 1/2 - 3 lbs. chuck roast, fat trimmed
- 1 tsp. Kosher salt
- 1/2 tsp. ground white pepper
- 1 Tbsp. avocado or vegetable oil
- 2 Tbsp. tomato paste
- 1 tsp. fennel seeds
- 1 medium orange
- 1 medium lime
- 3 Tbsp. reduced-sodium soy sauce
- 3 cups chicken or beef stock
- thinly sliced scallions, for garnish
Citrus Slaw
- zest and juice from 1/2 lime (about 1 Tbsp. juice)
- zest and juice from 1/2 orange (about 3 Tbsp. juice)
- 1/4 tsp. ground fresh ginger
- 1 1/2 Tbsp. reduced-sodium soy sauce
- 3 Tbsp. avocado or other neutral oil
- 4 cups shredded or thinly sliced green cabbage (from 1/2 head cabbage)
- 1 medium carrot, peeled and cut into matchsticks
- 8 leaves fresh mint, thinly sliced
- 8 soft slider buns
Instructions
Braised Beef
- To make the braised beef, position a rack in the bottom third of the oven and preheat to 300F. Pat the chuck roast dry and sprinkle evenly with kosher salt and white pepper.
- Heat oil in a large heavy bottom pan or Dutch oven over medium heat. Add the chuck roast and cook, undisturbed, until well browned on one side, 3-4 minutes. Flip and cook on the other side until well browned, another 3-4 minutes. Brown all sides then carefully transfer to a plate. Reduce the heat to low.
- Pour out fat from pan to a heat-proof dish then add tomato paste and fennel seeds and cook until fragrant, 1 minute. Use a vegetable peeler and peel 2 long strips each of the orange and lime and add to the pan. Squeeze half the orange and half the lime into the pan and add the soy sauce and chicken stock and bring to a simmer over medium heat. Return the beef to the pan, cover, and transfer to the oven. Cook until a fork inserted into the center meets little resistance, about 2 hours.
- Carefully remove the pan from the oven and transfer the beef to a clean cutting board. Cover loosely with aluminum foil. Simmer the braising liquid over medium heat until slightly reduced, about 15 minutes (avoid vigorous boiling). Remove from the heat and cool for 5 minutes. Strain the sauce through a fine mesh strainer and spoon off as much fat as possible. Return the sauce to the pan to keep warm.
- Cut the orange and lime half into slices. Cut the beef into ½-inch thick slices against the grain.
Citrus Slaw
- To make the citrus slaw, whisk together in a medium bowl the lime zest and juice, orange zest and juice, ground ginger, and soy sauce until well combined. Slowly whisk in the olive oil. Add the cabbage, carrots, and fresh mint and gently toss to combine. Cover and refrigerate until ready to use, up to 1 day ahead of time.
- To assemble sliders, warm beef in the braising liquid in a small saucepan over medium-low heat. Warm slider buns briefly in the microwave or toaster (optional). Add 3-4 slices of beef, spoon about 1 tablespoon of the sauce on top, then top with about 1/4 cup of the coleslaw and the top but. Spoon on more sauce, if desired. Serve immediately.
Notes
- Store leftover braised beef in an airtight container in the fridge for up to 3-4 days. I recommend storing the sauce separately.
- Braised beef tastes best after resting in the refrigerator overnight. Consider placing the chuck roast in the braising liquid overnight then slicing the beef the next day and reducing the sauce. Warm the beef in the hot sauce until warmed through.
- You can leave out the fennel seeds and instead use ¼ teaspoon ground cinnamon or ½ teaspoon Chinese five spice.
- To make this recipe spicy, try adding a big pinch of crushed red pepper flakes or a hot fresh pepper to the braising liquid, or add a teaspoon or two of hot sauce or sriracha to the citrus slaw.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Braising
- Cuisine: American