Pulled Brisket Sliders Recipe | Epicurious.com
"Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish is even better the next day, so braise the meat the day before then quickly assemble the sliders before serving. The spicy pulled brisket also makes great tacos, served with corn tortillas and garnished with red onion and chopped fresh cilantro...."
INGREDIENTS
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3 dried ancho chiles*
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3 dried guajillo chiles
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3 medium tomatoes (about 1 1/2 pounds total)
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6 cloves garlic, peeled
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1 tablespoon dried oregano
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1 tablespoon ground cumin
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1 teaspoon ground cloves
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4 pounds beef brisket, cut into 3-inch pieces, or boneless short ribs
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2 tablespoons canola oil
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24 mini buns or dinner rolls, split
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*Dried chiles are often quite spicy and can leave their heat on your hands so some cooks like to wear rubber gloves when working with them.
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