Braise the meat.
Step 1: Sear meat in hot oil until outside is brown and caramelized. Do not cook meat through.
Step 2: Add liquid. Use the beef bouillon, sesame oil, and soy sauce, or get creative. This can be wine, beer, coconut cream, broth, cider, soda, etc. One or two cups of liquid is enough. It’s not necessary for meat to be completely submerged; too much liquid can lead to a “stringy” result.
Step 3: Cover and simmer meat over low heat or in the oven for several hours until the meat is tender and pulls apart easily with a fork. How long the meat cooks depends on the size and cut of the meat. About 35 to 40 minutes per pound in a 325-degree oven will get the job done, but cooking at a lower temp for a longer time can create a juicier, more tender roast.
Braise the game meat. Image by Grit Media
While the meat is braising, make the slaw and then the cherry chutney BBQ sauce.
For the slaw, combine mayo, honey, and lime juice in a large bowl, and stir until smooth. Incorporate the rest of the slaw ingredients into the dressing and distribute evenly. Refrigerate until ready to use.
Shred the slaw ingredients. Image by Grit Media
For the cherry chutney BBQ sauce, heat sesame oil over medium heat in a stockpot. Add garlic, rosemary, ginger, cinnamon, and salt and sauté for 1 minute or until the garlic smells fragrant. Add chopped cherries and honey, stir to combine, and bring to a low boil. Let cherries simmer for 1 hour after it thickens. Stir in prepared BBQ sauce. Remove from heat and set aside to cool.
Add the BBQ sauce to the braised meat. Image by Grit Media
Assemble the sliders.
Add 2 cups of the cherry chutney BBQ sauce to 2 pounds of braised meat and stir. Cut the slider buns in half. Slather each half with mayo. Stack the meat on the bottom bun and top with cilantro lime slaw. Cover with the top bun.
Assemble the sliders. Don’t worry about things getting a little messy, but keep the napkins handy. Image by Grit Media
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