Ingredients
- 2 1/2 Pounds Short ribs
- 1 1/2 Tbs Coarsely ground black pepper
- 1 Tbs Kosher salt
- 3 Tbs Avocado oil
- 10 Small Fox Hill Kitchens Mini Buns
Sauce
- 1 Small Onion, chopped small
- 4 Cloves Garlic, minced
- 1 1/2 Tbs Ginger, chopped
- 1 1/2 Tbs Cumin
- 1 Whole Chili
- 1/2 Cup Swerve Brown Sweetener
- 3/4 Cups Apple Cider Vinegar
- 1/4 Cup Lakanto Sweetener
- 1 1/2 Cups Harlan's Homemade Ketchup
- 1 Leaf Bay
- 1 1/2 Cups Beef stock
Onion Garnish
- 1 Cup Almond flour
- 1 Small Onion
- Sprinkle Pink Himalayan Salt
- Frying Avocado oil
Instructions
-
Preheat oven to 350
-
Heat a braising pan over medium-high heat
-
Add oil
-
When hot add short ribs and brown on all sides
-
Remove from pan, reduce heat to low-medium heat
-
Add chopped onion, ginger, cumin and chili
-
Stir until onions are cooked through
-
Add Swerve brown sweetener, vinegar, Lakanto and Harlan's ketchup
-
Cook for a few minutes
-
Put meat back into pan and add bay leaf and stir until well combined
-
Pour beef stock into pan over meat mixture
-
Cover with heavy duty aluminum foil
-
Place in oven for up to 2 hours or until tender
-
Remove meat from oven
-
Remove meat from pan and shred & set on the side
-
Return sauce to stove and reduce by about a 1/3. This process is thickening the sauce some more.
-
Return meat to sauce and stir well
Onion Garnish
-
Heat oil
-
Toss onion slices around in the almond flour
-
Add to oil
-
Fry until golden brown
-
Remove from pan and season with salt
-
Assemble each slider with 3 0z of shredded meat on a Fox Hill Kitchens Bun and top with fried onions
-
Enjoy!
Recipe Notes
