cooking trends: sliders: not just burgers
Sliders are extremely popular in the USA. They are the ideal pub food. Of course, the most popular sliders are simply miniature hamburgers. However, with the popularity of sliders came more diversity. We’ve eaten lamb sliders, buffalo sliders, bbq pork sliders and buffalo chicken sliders just to name a few. Each slider is delicious in its own right and for each slider there is a complimentary beer.
We find our sliders a perfect solution to the gooey, cheesy, moist dilemma that seems to plague this type of food. All types of sliders can be quite delicious when cooked properly, but if not a slider can be dry and disappointing. Our sliders are the perfect solution to this problem and they are perfect for any winter weekend party.
The meat is prepared in a crock pot which allows you time to prepare for your party. When serving our sliders we recommend, for the adults in the crowd, heavier tangy ales such as Samuel Smith Old Brewery Tadcaster, The Famous Taddy Porter. We aren’t fans of this beer on its own, but this dark, full bodied ale acts as a condiment to our slider. The Taddy Porter and the slider are complimentary.
We love our slider. It is small food with big taste. While the name “slider” isn’t exactly sophisticated there is something about these small sandwiches that make you feel more sophisticated. Men will often pop the slider in their mouth in one gigantic bite, while women will nibble at them in a more dainty way…maybe. If the slider is as succulent, juicy and cheesy as the ones we’ve created then there may be no other way to eat them than with extreme enthusiasm.
Shredded Beef Sliders
1 (5lb) roast
16oz Coke (not sugar free)
1 packet Lipton’s dry onion soup mix
1 medium Vidalia onion, cut
2 cups mushrooms, sliced
½ stick butter
Extra sharp cheddar cheese, thinly sliced
1 package of 12 small potato rolls
1. Place the roast, Coke and onion soup mix into a Crockpot. Cook on low for at least 6-8 hours.
2. Remove the roast onto a cutting board. Remove the juices into a saucepan.
3. Shred the roast and put it back into the Crockpot. Set the Crockpot to “warm” and make the gravy.
4. To make the gravy use the juices from the roast. Add the cornstarch to the juices in the saucepan and let simmer, while periodically whisking, until thickened. Pour the gravy over the shredded roast and mix thoroughly.
5. Melt the butter in a pan and sauté the onions and mushrooms on medium –low heat until soft.
6. Cut all rolls and place on a platter. Lay a thin slice of extra sharp cheddar on each roll. Spoon the shredded beef onto the roll, atop the cheese. Add a bit of the onion and mushroom mixture on top of the beef. Put the top on the roll and proudly serve this delicious platter of sliders to your guests.