Here we go with the Cantonese-inspired sliders series #2! What did you think of the sweet and sour chicken sliders I posted a couple days ago? If you're reading this, I take it that you're interested to find out this next one I have for you as part of the sliders series? In that case, I'm seriously thrilled that you're here! And if you just happened to stumble upon this post, I'm glad that you're here too!
Do you rememeber a while ago I shared with you a recipe for Hong Kong style black pepper sauce? Well, today we're putting that to use. Black pepper sauce is quite common on the menu at tea restaurants and western-style restautants in Hong Kong. It's a sauce that usually goes along with grilled chicken or steak/beef, often served on a bed of white rice or spaghetti. I obviously grew up loving the dish so how could I not put that to use when I'm crafting some Cantonese-inspired sliders!?
And no, neither there is spaghetti in these sliders nor the buns were made out of rice. I'm not that crazy (but maybe I should be)? You be the judge, and let me know in the comments below! Beside black pepper sauce, Hong Kongers are quite fond of beef brisket which is what I used for these sliders. Even on a hot summer day, locals enjoy their beef brisket noodle soup 牛腩麵 (sometimes with a side of wontons) while taking shelter from the scorching hot weather with blasting air-con indoors. Beef brisket is also commonly enjoyed with curry (Curry Beef Brisket 咖喱牛腩) or with choy sum (菜遠牛腩).
When I thought of making beef sliders, brisket just came to my mind like second nature since it's my favorite cut of beef. I think matching it with black pepper sauce and some homemade pickles was a wise choice, and the flavors came out just right!
So kick back, and enjoy a beer with these Black Pepper Beef Sliders!
Don't forget to check out Part 1 of the Cantonese-inspired sliders series:
Sweet and Sour Chicken Sliders
Black Pepper Beef Sliders
Prep time: 5 hours 10 mins Cook time: 30 mins Total time: 5 hours 40 mins
- 6 Martin’s “sliced potato rolls”
- 1 lb beef brisket
- some homemade pickles
- 1 tbsp olive oil
- 1 tbsp garlic, minced
- 3/4 cup yellow onion, finely chopped
- 1 tbsp shaoxing (紹興) rice wine
- 3 tbsp ketchup
- 1/2 tbsp Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup water
- 1/2 tbsp freshly ground black pepper
- 1 tsp sugar
- Cut beef brisket into 2″ strips, then arrange them in a baking dish or toss them in a large ziplock bag.
- Combine marinate ingredients.
- Pour 2/3 of it into the baking dish or ziplock bag with the brisket, and give it a quick stir. Refrigerate for 5-6 hours, and give it another stir mid-way through.
- minutes before you’re ready to cook the brisket, remove it from the fridge, and let it sit and return to room temperature.
- Using a sauté pan on medium-high heat, cook the brisket for 10 minutes with all of its marinate. Then, cover with lid and simmer for another 20 minutes. Taste test the tenderness of the meat from time to time. In my experience, the longer you cook a brisket, the more tender it gets.
- Remove brisket from the pan, leaving the sauce. Let the meat rest for a few minutes on the cutting board before slicing.
- Pour the rest (1/3) of the marinate into the pan, let it simmer until the onion has soften and the sauce has thickened.
- Toast 6 buns in the toaster oven (butter lightly if you like).
- To assemble, take slices of brisket, top with sauce and then some pickles.
- Serve immediately (like now!)