Chef Jonathan Pepera, Double 8 Cattle Company Contributor
- 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast
- 3 TBSP Raw Horseradish
- 3 TBSP Olive Oil
- 1 TBSP Garlic (minced)
- 1 TBSP Whole Grain Mustard
- 1/4 CUP Parsley Leaves (minced)
- 2 Sprigs Thyme (minced)
- 2 Sprigs Rosemary (minced)
- 1 Red Onion
- 1/2 CUP Balsamic Vinegar
- 2 TSP Sugar
- 4 Stems Red Kale
- 1/2 CUP Heavy Cream
- 1/2 CUP Smoked Gouda (grated)
- 5 American Cheese Slices
- Olive Oil
- Slider Rolls
- Kosher Salt
- Freshly Ground Black Pepper
PREPARING THE FULLBLOOD WAGYU BOTTOM ROUND ROAST
Preheat the oven to 450°F degrees.
Remove the roast from the packaging, and pat dry.
Mince the thyme, rosemary, and parsley. Mix together in a bowl with horseradish, mustard, garlic, and olive oil.
Coat the entire roast with the rub. Then, season heavily with kosher salt and freshly ground black pepper.
Place the roast on a roasting rack, and place in the preheated oven.
Cook for around 20 minutes to allow a crust to form on the outside.
Then, turn down the oven to 200°F degrees. Continue cooking the roast for approximately 1.5-2 hours or until the meat reaches an internal temperature of 124°F degrees.
Remove the roast from the oven, and let it rest at room temperature for at least 30 minutes.
PREPARING THE ONIONS AND KALE
While the bottom round roast is resting, slice the red onions and place in a medium skillet over medium-high heat with 1 tablespoon of olive oil.
Cook the onions until they become translucent. Add the sugar and balsamic vinegar.
Continue cooking until the onions have absorbed all of the liquid. Then, remove the onions from the heat.
Remove the kale leaves from the stems, and discard the stems. Chiffonade the leaves.
Place the kale leaves in a bowl with the balsamic onions. Season with olive oil, kosher salt, and freshly ground pepper. Set aside.
PREPARING THE CHEESE SAUCE
Combine the heavy cream, American cheese, and smoked gouda in a small pot. Cook over medium heat.
Stir occasionally until all the cheese is melted and smooth. Season with kosher salt and freshly ground black pepper.
Now that the Fullblood Wagyu bottom round roast has rested for at least 30 minutes, slice it as thin as possible, or place on a slicer.
Begin building the sliders by placing some of the kale and onions on the bottom of the bun. Top with the thinly sliced meat and cheese sauce.
Put the top of the bun on, and serve immediately.
(Please Note: You can also fully cool the bottom round roast and shave it for deli-style roast beef.)