Gingery Steak and Brie Sliders with Cranberry Balsamic Sauce from The Olive Pressprep time: 20 minutescook time: 4 hourstotal time: 4 hours 20 minutesservings: 15 slidersINGREDIENTSSHORT RIBS (VEGETARIANS TRY USING MUSHROOMS) 5 pounds bone in short ribs may use another cut of meat if desired 2 tablespoons olive oil salt and pepper 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1/2 cup cranberry balsamic vinegar 1/2 cup red wine or chicken broth 4 cloves garlic minced or grated 1 tablespoon fresh ginger grated 8 ounces brie sliced arugula for topping 15 -20 sliders buns toastedBALSAMIC CRANBERRY SAUCE 1 1/2 cup fresh cranberries 1/3 cup The Olive Press Cranberry balsamic vinegar 1/3 cup water 1/4 cup brown sugar 1 teaspoon fresh rosemary chopped 2 teaspoons fresh ginger gratedINSTRUCTIONSSHORT RIBS1. The night before or the morning of, heat a large heavy bottom skillet over medium high-heatand add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs onall sides for about 1 minute per side. Remove the ribs and place them in the bowl of a crockpotor a dutch oven.TO MAKE THESE IN THE CROCKPOT1. Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger tothe bowl of a crockpot. Add water until the ribs are at least halfway submerged, there shouldbe around 1-2 cups. Cover and cook on low for 6-8 hours or on high for 4-6 hours or until themeat shreds easily. Shred the meat and keep on the warm setting until serving time.TO MAKE THESE IN THE OVEN1. Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to acast iron dutch oven or oven safe pot with a tight fighting lid. Add water until the ribs are atleast half way submerged, there should be about 1-2 cups. Cover and cook in a preheated theoven to 325 degrees F. for 2 1/2 to 3 hours or until the meat shreds easily. Shred the meat andkeep covered on low heat (about 200-250 degrees F) until serving time.BALSAMIC CRANBERRY SAUCE1. Add the cranberries, balsamic vinegar, water, brown sugar, rosemary and ginger to medium sizepot and place over medium-high heat. Bring to a boil and then reduce the heat to a simmer.Simmer for 5-10 minutes or until the sauce has thickened. Season with salt and pepper.TO SERVE1. Add the shredded warm meat to the bottom of a slider bun. Top with sliced brie. The brieshould melt over the warm meat, but if not, place under the broiler for 30 seconds. Top withcranberry sauce and arugula. Sandwich with the top bun.
Gingery Steak and Brie Sliders with Cranberry Balsamic Sauce
