Monday, August 13, 2012

Sticky Balsamic Beef Sliders with Celeriac Remoulade

Today is a sunny winter day and it seems like winter is coming to an end. Being a summer person, I'm happy that winter is going to be over soon... but feeling sad now that I'm going to miss all the slow cooking.

Like the black vinegar braised beef that I have cooked previously, this is also one of beef brisket slow cooking recipes from the winter issue of Donna Hay magazine. Unlike the black vinegar braised beef. this Italian and French influenced balsamic beef sliders is less salty and extra tasty when it is served with celeriac remoulade.

Remoulade is like a French version of mayonnaise. It is often seasoned with mustard and commonly used as a salad dressing to eat with thinly sliced celeriac. I have never tried cooking or eating celeriac and fennel before and reckon this recipe is a great opportunity for me to explore new taste and ingredients.

Not surprising at all, my husband and son enjoy eating these balsamic beef sliders. And, not surprising too that my husband and son didn't like the celeriac remoulade but I think this combination works very well for me.

sticky balsamic beef sliders celeriac remoulade
Sticky Balsamic Beef Sliders with Celeriac Remoulade
Before baking...
after 3 1/2 hr of baking...
fresh bread rolls!
This is my first time using these interesting ingredients
sticky balsamic beef sliders celeriac remoulade
Bon Appétit

Here are the recipes (with my modification in blue)

Sticky Balsamic Beef Sliders with Celeriac Remoulade from Donna Hay Magazine Issue 63 Winter 2012

Makes 8

 Sticky Balsamic Beef Sliders
1 tbsp fennel seeds
1 tbsp caraway seeds
4 cloves garlic, crushed (and minced)
1 tsp sea salt flakes
1 tbsp olive oil
2 kg beef brisket, trimmed and cut into 2 pieces
3 cups (750ml) balsamic vinegar
1 cup (175g) brown sugar
8 small brioche rolls, halved (I baked my own rolls, see below)

Celeriac and Fennel Remoulade
white balsamic vinegar

1/4 cup (60g) sour cream (replaced by plain yogurt)
1 tsp hot English mustard (replaced with Dijon mustard)
2 tbsp white balsamic vinegar
sea salt and cracked black pepper
150g celeriac (celery root), peeled and thinly sliced 
(and cut into strips)
150g baby fennel, thinly sliced

Preheat oven to 180°C (350°F). Place the fennel and caraway seeds, garlic, salt and olive oil in a mortar and pestle and grind to combine. Rub the beef with the spice mixture and place in a large, heavy-based saucepan. Add the balsamic vinegar and brown sugar, cover with a tight-fitting lid and cook for 3-31/2 hrs or until tender (I did mine for 3 1/2 hr), turning halfway through. Remove the beef from the cooking liquid and use 2 forks to shred. Discard any fat. Return beef to the pan and mix with the cooking liquid. Set aside.

To make the celeriac and fennel remoulade, place the sour cream, mustard, vinegar, salt and pepper in a bowl and mix well to combine. Add the celeriac and fennel and mix to coat. Fill the rolls with the remoulade and beef to serve. 

Golden Butter Buns from King Arthur Flour

Yield: 16 buns

Ingredients
3 1/2 cups King Arthur Unbleached All-Purpose Flour
(I use a combination of bread flour and Italian OO flour in the ratio of 1:4)
2 tsp instant yeast
2 tbsp potato flour or 1/4 cup instant potato flakes (I used potato flakes)
3 tbsp Baker's Special Dry Milk or nonfat dry milk
2 tbsp sugar
1 1/2 tsp salt
4 tbsp soft butter
2/3 cup lukewarm water
1/2 cup lukewarm milk

Topping : 2 tbsp melted butter (replaced with milk)

Combine all of the dough ingredients in a large bowl, and mix and knead - using your hands, a stand mixer, or a bread machine set on the dough cycle - to make a soft, smooth dough.
Place the dough in a lightly greased container - an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 to 90 mins, until it's just about doubled in bulk.

Gently deflate the dough, and transfer it to a lightly greased work surface.

Divide the dough into 16 (or 12) equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.

Lightly grease two 8" round cake pans. Space 8 buns in each pan (or place all 12 buns in a 20 cm x 33 cm rectangle pan).

Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the buns, (brushed them with milk) and bake them for 22 to 24 min, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.

Remove the buns from the oven, and brush with the melted butter (I didn't do this). After a couple of min, turn them out of the pan onto a cooling rack.

Serve warm. Store leftovers well-wrapped, at room temperature.

Note: To make bread dough, I've placed all my ingredients into my bread-maker and use "dough" setting to knead and prove the dough for 1 hr plus 30 min extra in the bread-maker. I baked my buns at 180°C fan forced for 18 min.

Happy Baking

30 comments:

  1. Interesting recipe. I think I will like the beef. Never eaten fennel before and I don't think I have ever seen a celeriac.

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  2. I had no idea what Remoulade was.. your post was really educating :D

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  3. This looks delicious! I love the idea of having the beef sliders served with the bread rolls... yummy! I did not even know the celery had roots which can be eaten... learned something new.

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  4. An appetising dish, perfect for winter. The meat looks so tender and moist.

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  5. Oh wow, you made everything from scratch! So impressive. My husband like to slow cook his beef too.

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  6. Yummmmmmmmmmmmmmmmmmmmmmmmmmmm..
    Looks GooooooooooD :D

    XoXo
    http://abudhabifood.blogspot.com

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  7. Wow Zoe....that slow cooked beef looks amazing and perfect for sliders! Your pictures look so inviting, no wonder your family really loved these! It's so weird to comment on blogs that are opposite seasons from mine. But I have to tell you, I used my slow cooker a lot this summer when it simply was too hot to put on the oven or work over the stove! I am definitely bookmarking this recipe for my next slow cooker endeavor!

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  8. wonderful recipe and really great photography. Well done on this great post!

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  9. This looks amazing! Thank you for sharing :). Glad I found your awesome blog!!
    xoxo
    Ash
    http://abpetite.blogspot.com/



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  10. Yum!

    http://therealfoodrunner.blogspot.com/

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  11. Zoe these look really yumm and nice:)

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  12. This is a perfect match for a glass of red...

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  13. Hi Zoe,
    this dish looks really delicious. Is this sticky balsamic beef sliders taste more to sour or salty? Would like to try cooking this in future..
    Have a lovely week ahead..^^

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    Replies
    1. Hi Mui mui,

      My son and I loves eating balsamic vinegar even on its own. A good quality balsamic is usually sour with a good hint of sweetness. The use of vinegar in this dish is great to tenderise the beef further while slow cooking. So, the beef is sweet and sour, not entirely sour. Hope that you will try cooking this in the future :D

      Zoe

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    2. Hi Zoe,
      I tried the Chinese black Vinegar Pig trotter, it is very nice. I never try beef and balsamic vinegar. I will book mark yours.
      Thanks a lot dear friend.

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  14. beef brisket is the perfect slowcooker meal!

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  15. Omg! I want to eat this...the fresh rolls and the juicy beef has me drooling...heheh

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  16. That mouthwatering balsamic beef is really good for my steamed rice right now ! lol The celeriac remoulade sounds fantastic !

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  17. Looks delicious, Zoe! And I have always wondered about celeriac, have seen a couple of recipes using it, and would love to try it someday.
    Your homemade buns are lovely, perfect with the beef sliders! And sliders have been on my list for ages! haha! will make it...one day! :)

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  18. These lil sliders look perfect :D

    Cheers
    Choc Chip Uru

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  19. Oh,,,the beef look super tender and delicious and serve with freshly baked roll wow,,,YUMMY !! great recipe sliders!

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  20. Great to learn what is remoulade from you! As i don't eat & cook beef,I can't make any comment here abt the beef,haha! Let's celebrate for the ending Of winter

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  21. just thinking about the juices and flavour.....omg

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  22. Wow Zoe, I love how this meat look...sticky and flavorful...and wow, homemade buns :)
    I sure would love to have this for my lunch!
    Thanks for sharing this recipe and hope you are enjoying your week!

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  23. i once tried fennel and i didnt quite like the taste but if use them in the remoulade together like here, who knows i might like them. oh, summer is going? how i wish i'm in mel again!

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  24. Wow these look good and the beef looks really tender. WE don't eat much meat but if we did this would be a recipe that I would try.

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  25. Hi Zoe, interesting recipe and great combo to go with buns. Look really good, yum yum. Thanks for sharing the recipes.

    Have a nice week ahead.

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  26. These look seriously good...I'm normally a sweet toothed person but I'd definitely like to get my hands on these...and homemade buns too...impressive! :-)

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  27. Oh fennel, my heart skips a beat. What an amazing recipe :) Nom!

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  28. Looks very appetizing & I'm really impressed that you've made everything from scratch! Great job & this post really make me hungry! hehehehhe

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