Sliders with pickled pepper aioli and chow chow
- Prepare
- overnight
- Cook
- over 2 hours
- Serve
- Serves 12
These beefy Italian style sliders are slow-cooked until meltingly tender, then layered with tangy pickled vegetables, melted cheese and a punchy pickled pepper aioli. Serve with homemade chow chow for extra crunch and zing - perfect for feeding a crowd.
Ingredients
For the beefy Italian sliders
- 450g/1lb boneless beef short ribs or brisket
- 1 tbsp neutral oil
- ½ brown onion, roughly chopped
- 3 garlic cloves, thinly sliced
- 480ml/16fl oz reduced-salt beef stock
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp gravy browning
- ½ tsp celery seeds
- ½ tsp dried red chilli flakes
- ½ tsp sweet or hot paprika
- 1 x 12-piece pack slider rolls or brioche rolls (kept attached if possible)
- ½ jar pickled mixed vegetables, drained and roughly chopped
- 100g/3½oz sliced provolone or fontina cheese
- salt and freshly ground black pepper
For the pickled pepper aioli
- 150g/5½oz mayonnaise
- 3 large pickled peppers from a jar, deseeded and roughly chopped
- 30ml/2 tbsp pickled pepper brine (from the jar)
- 1 garlic clove, crushed
For the chow chow
- 100g/3½oz green cabbage, chopped into 1cm/½in pieces
- 100g/3½oz turnip, peeled and diced into ½cm/¼in pieces
- ½ brown onion, diced into ½cm/¼in pieces
- ½ green tomato, diced into ½cm/¼in pieces
- 1 small jalapeño, deseeded and finely chopped
- ½ tbsp salt
- 60ml/2fl oz apple cider vinegar
- 30ml/1fl oz white vinegar
- 30g/1oz caster sugar
- 1 whole clove
- ½ cinnamon stick
- ½ star anise
- ¼ tsp ground turmeric
Method
To make the pickled pepper aioli, put the mayonnaise, pickled peppers, pickled pepper brine and garlic into a food processor. Blend until combined but still a little chunky. Set aside.
To make the chow chow, mix the cabbage, turnip, onion, tomato and jalapeño with the salt in a large bowl. Transfer to an airtight container and leave to dry brine in the fridge overnight. The next day, rinse and drain the vegetables in a colander, then press gently to remove excess liquid.
Bring the apple cider vinegar, white vinegar, sugar and 30ml/2 tbsp water to the boil in a small saucepan. Put the clove, cinnamon stick, star anise and turmeric into a 500ml/18fl oz heatproof jar with a lid. Add the drained vegetables. Then pour over the hot vinegar mixture, making sure the vegetables are fully submerged (discard any extra liquid). Seal the jar, shake gently and chill for at least 24 hours before using.
To make the beefy Italian sliders, preheat the oven to 165C/145C Fan/Gas 3.
Season the beef with salt and pepper. Heat the oil in a ovenproof casserole over a medium–high heat and sear the beef for 2–3 minutes on each side, until browned. Remove and set aside.
Add the onion and fry for 1 minute, then stir in the garlic and cook for 30 seconds. Pour in the stock and scrape the base of the pan with a wooden spoon to release any browned bits. Add the garlic powder, onion powder, oregano, thyme, gravy browning, celery seeds, chilli flakes and paprika. Return the beef to the pan, cover and bring to a simmer. Transfer to the oven and cook for 3–4 hours, or until the beef is very tender. Shred with two forks and leave to cool in its juices. Taste and adjust the seasoning.
Increase the oven temperature to 180C/160C Fan/Gas 4.
Line a 23x33cm/9x13in roasting tin with foil, leaving a 5cm/2in overhang on two sides. Strain the beef if very wet (you should have about 400g/14oz shredded meat). Slice the slider rolls horizontally as a single block. Put the bases into the tin, top with beef, pickled vegetables and cheese. Spread the aioli onto the cut side of the tops and place on top. Cover with foil and bake for 20 minutes, then uncover and bake for a further 10 minutes, or until the tops are golden and the cheese has melted. Cool for 5 minutes before lifting out with the foil.
Serve the sliders warm, pulling apart at the table, with the chow chow on the side.
