 I have had in my possession for awhile, a recipe for slower cooker beef sliders from the September 2013 issue of South Living Magazine. This recipe was part of an article which also featured the Buffalo chicken meatball sliders that I prepared earlier in the week. Both of these recipes would be great during football and soccer season as both can be prepared ahead then finished up with minimal time. I also like them for an upcoming summer party I'm planning. It will be different from the standard hot dogs and hamburgers and everyone can help themselves. To go along with either sandwich you can prepare coleslaw, tomatoes and mozzarella (once the Jersey tomatoes start appearing in the market) or Jersey corn. Ingredients are pretty basic for the beef sliders. The recipe uses a boneless chuck roast that benefits from the slow moist cooking in a slower cooker. For the produce portion of the recipe you'll need a sweet onion, carrots, celery, garlic, fresh thyme, chives and parsley. Another must have is horseradish. My husband loves the fresh horseradish from the Nosh Nook from the Collingswood Auction, in Howell. There is a vendor next to Nosh Nook that sells delicious sliced rye bread. You'll also need a 1/2 cup of red wine, the real stuff.
I made these sandwiches last night for supper. My husband liked the flavor of the meat and the crunch of the pickled peppers on top. My daughter said she would have preferred cooked peppers. For the bread, I chose a baguette, as I didn't want a doughy bread for the sandwich. I loved that I could start this in my slower cooker the day before, then just reheat and after work. Enjoy!
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