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Birria Sliders with Wagyu Bottom Round Roast and Sirloin Tip Roast
Prep Time: 30 Minutes
Cook Time: 8-10 Hours
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Fullblood Wagyu bottom round roast and sirloin tip roast out of the freezer, and place them in the refrigerator 48 hours before starting this recipe.
PREPARING THE BRAISED WAGYU BEEF
Trim any excess fat and/or silver skin off of the Fullblood Wagyu roasts. Then, quarter both Wagyu roasts.
Place a Dutch oven over high-heat.
Add in the quartered Wagyu roasts, water, onion half, garlic bulb, carrot pieces, bay leaves, seeded and stemmed Guajillo chiles, beef bouillon, chili powder, oregano, and cumin.
Season everything with kosher salt.
Cover the Dutch oven, and bring to a boil.
After 30 minutes, take the lid off the Dutch oven, and reduce the heat to a simmer.
Remove the peppers from the Dutch oven, and place them in a blender.
Blend the peppers until they become smooth (if needed, add some of the liquid from the Dutch oven to help the peppers more easily blend).
Add the blended peppers back into the Dutch oven, and mix thoroughly.
Meanwhile, preheat your grill to 225°F.
NOTE: You can braise the Wagyu beef in an oven (instead of using the grill) if desired.
Once the grill is preheated, place the uncovered Dutch oven on the grill.
After three hours, begin checking the temperature of the Wagyu beef every hour.
Once the beef registers 205°F and is fork-tender – this takes about 6-8 hours – remove the Dutch oven from the grill.
Take the Wagyu beef out of the pot, and shred the beef on a cutting board using the bear claws (or two forks).
Reserve the remaining broth/liquid in the Dutch oven.
NOTE: Cooking time can be reduced if needed by increasing the temperature of the grill to 275-300°F and monitoring the beef every 30-60 minutes.
PREPARING THE SLIDERS
Meanwhile, increase the grill temperature to 350°F.
Next, take out the Hawaiian sweet rolls, and slice the entire thing in half with a serrated knife (so you have a slab of top buns and a slab of bottom buns).
Place the slab of bottom buns in a half-size foil pan.
Top the slab of bottom buns with a layer of the queso fresco.
Add a layer of the shredded Wagyu beef mixture on top of the cheese.
Then, add another layer of cheese, the diced onions, and the chopped parsley or cilantro (your garnish of choice).
Place the slab of top buns on top.
Slather the rolls/buns with the braising liquid from the Dutch oven.
Place the foil pan in the preheated grill for 15-20 minutes.
Once the cheese has melted and the rolls have browned, take the foil pan off the grill.
Using a large spatula, place the slab of sliders on a cutting board.
Cut the slider slab into individuals sliders, serve, and enjoy!
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