Name: Pulled Brisket Sliders
Yield: 24 servings
Cuisine: Jewish
Ingredients: 3 dried ancho chiles; 4 pounds beef brisket, cut into 3-inch pieces, or boneless short ribs; 2 tablespoons canola oil; 24 mini buns or dinner rolls, split; 6 cloves garlic, peeled; 1 teaspoon ground cloves; 1 tablespoon ground cumin; 3 dried guajillo chiles; 1 tablespoon dried oregano; 3 medium tomatoes (about 1 1/2 pounds total)

Health score

18%

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Antipasti Starter Snack Appetizer

45 min.

280kcal

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Ingredients

3 ancho chili pepper dried
4 pounds beef short ribs boneless cut into 3-inch pieces, or short ribs
2 tablespoons canola oil
24 dinner rolls split mini
6 cloves garlic peeled
1 teaspoon ground cloves
1 tablespoon ground cumin
3 guajillo chiles* dried
1 tablespoon oregano dried
3 medium tomatoes ()

Equipment

food processor
bowl
frying pan
baking sheet
oven
knife
pot
blender
broiler
stove
dutch oven
tongs
cutting board
broiler pan

Directions

With a stovetop burner set to high, use tongs to hold each chile about 3 inches from the flame and toast until slightly puffed and aromatic, about 1 minute. Repeat with the remaining chiles, transferring them to a large bowl as toasted. Cover the chiles with about 1 quart boiling water. (If the chiles float, puncture each with a small knife to let the water inside.) Steep the chiles until soft and pliable, about 30 minutes.
Drain and let cool. Once the chiles are cool enough to handle, remove the stems and most of the seeds and transfer to a blender or the bowl of a food processor.
While the chiles are soaking, arrange a rack about 6 inches from the flame and preheat the broiler. Arrange the tomatoes on the broiler pan or a baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes.
Let the tomatoes cool slightly then remove and discard the charred skin.
Add the tomato flesh to the chiles in the blender or food processor.
Add the garlic, oregano, cumin, cloves, and 1 cup water and process until smooth.
Arrange a rack in the middle of the oven and preheat to 300°F.
Cut a piece of parchment into a round the same size as a large Dutch oven.
Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking. Working in batches, sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.
Once all of the meat is seared, return it all to the pot and add the reserved chile-tomato purée. Bring to a boil and then place the parchment round over the meat. Cover the pot with a lid and transfer to the oven. Cook until the meat is very tender and falling apart, about 3 hours. Discard the parchment then transfer the meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat. Skim any excess fat from the braising liquid then return the meat to the pot and stir to combine. Season with salt and pepper. DO AHEAD: The brisket can be made ahead and stored with its braising liquid, in an airtight container in the refrigerator, up to 3 days. To reheat, place the desired portion in an appropriate-size skillet over moderate heat and cook until warmed through.
Divide the pulled brisket evenly among the buns (about 2 tablespoons per bun) and serve immediately.

Nutrition Facts

Calories280kcal

Protein26.91%

Fat38.42%

Carbs34.67%

Properties

Glycemic Index

3.25

Glycemic Load

0.23

Inflammation Score

-8

Nutrition Score

16.060434818268%

Flavonoids

Naringenin

0.1mg

Kaempferol

0.02mg

Myricetin

0.03mg

Quercetin

0.1mg

Nutrients percent of daily need

Calories:279.68kcal

13.98%

Fat:11.97g

18.41%

Saturated Fat:4.06g

25.37%

Carbohydrates:24.3g

8.1%

Net Carbohydrates:20.94g

7.61%

Sugar:3.1g

3.45%

Cholesterol:44.6mg

14.87%

Sodium:280.44mg

12.19%

Alcohol:0g

100%

Alcohol %:0%

100%

Protein:18.86g

37.72%

Vitamin B12:2.56µg

42.71%

Selenium:25.38µg

36.26%

Manganese:0.59mg

29.44%

Vitamin A:1409.73IU

28.19%

Zinc:4.1mg

27.36%

Vitamin B3:4.87mg

24.33%

Iron:3.76mg

20.87%

Phosphorus:202.49mg

20.25%

Vitamin B6:0.39mg

19.58%

Vitamin B1:0.27mg

18.03%

Vitamin B2:0.3mg

17.51%

Fiber:3.36g

13.43%

Potassium:456.72mg

13.05%

Magnesium:39.92mg

9.98%

Vitamin K:9.85µg

9.38%

Calcium:92.97mg

9.3%

Folate:35.66µg

8.91%

Copper:0.14mg

7.14%

Vitamin C:3.88mg

4.7%

Vitamin B5:0.46mg

4.65%

Vitamin E:0.65mg

4.32%

Dairy Free Tomatoes Beef Brisket Antipasti Starter Snack Appetizer Antipasto Hor D'oeuvre Fingerfood Jewish Hanukkah

Source:Epicurious