
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
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Preheat oven to 350
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Heat a braising pan over medium-high heat
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Add oil
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When hot add short ribs and brown on all sides
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Remove from pan, reduce heat to low-medium heat
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Add chopped onion, ginger, cumin and chili
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Stir until onions are cooked through
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Add Swerve brown sweetener, vinegar, Lakanto and Harlan's ketchup
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Cook for a few minutes
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Put meat back into pan and add bay leaf and stir until well combined
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Pour beef stock into pan over meat mixture
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Cover with heavy duty aluminum foil
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Place in oven for up to 2 hours or until tender
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Remove meat from oven
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Remove meat from pan and shred & set on the side
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Return sauce to stove and reduce by about a 1/3. This process is thickening the sauce some more.
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Return meat to sauce and stir well
Onion Garnish
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Heat oil
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Toss onion slices around in the almond flour
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Add to oil
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Fry until golden brown
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Remove from pan and season with salt
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Assemble each slider with 3 0z of shredded meat on a Fox Hill Kitchens Bun and top with fried onions
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Enjoy!
Recipe Notes