by Matt Hames0
Smoked Beef Rib Sliders with Smoked Cheddar
Created by Chef Seamus Mullen for the 2013 SOBE Wine and Food Festival, these handheld delectables (also known as Costilla Ahumada) redefine the word “slider.” Instead of ground beef, these sandwiches utilize Boneless Beef Short Ribs adorned in smoked cheddar cheese. Enjoy this dish with Seamus’ fresh Cauliflower salad recipe (Ensaladilla de Coliflór) that features cubanelle peppers, cucumbers, garlic and cabbage, and is topped with aioli!
1 lb Boneless Beef Short Ribs
2 oz Smoked Cabot Cheddar Cheese
1 Banana Cubanelle Pepper
2 Cloves Peeled Garlic
2 Sprigs Fresh Cilantro
1 cup Purple Cabbage
1 Vidalia Onion
1 English Cucumber
1 Egg Yolk
1 Tablespoon Dijon Mustard
1 Tablespoon Garlic Paste
1 cup Blended Oil
4 Potato Slider Rolls
Ensaladilla de Coliflór:
1 cup Cauliflower Florets, shaved
1 Macintosh Apple, sliced
Kosher Salt to Taste
1 Sprig Basil, 1 Fennel top, 1 Sprig Cilantro
Set up smoker with wood chips and smoke cheddar cheese. Keep the cheese on ice while it smokes. Season short ribs with sea salt and pepper. Grill to medium rare, about 2 minutes on each side, adding cheese when they’re just about finished.
For cauliflower salad, bring all ingredients for pickling to a boil. Pour over half of the cauliflower florets and cool. Slice the remaining florets thin on a mandoline as well as the apple. Add the cooled pickled cauliflower and season with salt, pepper, olive oil and lemon juice. Finish with the torn herbs and the tops of the fennel.
For aioli, whisk egg yolk, mustard, garlic paste, lemon juice, and salt. Gradually whisk in oil until thick sauce forms. Lightly toast potato rolls, spread aioli on roll, layer 2 to 3 slices of the short rib and cheese and finish with cauliflower salad on the side.
Meet Seamus Mullen
Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author. Known for his inventive, approachable, and modern Spanish cuisine, Seamus has earned critical acclaim as one of the leading chefs in the country. He rose to national prominence first in 2006 with the opening of Boqueria, a highly successful tapas restaurant in New York’s Flatiron District, and again in 2009, as one of 3 finalists on the popular Food Network series “The Next Iron Chef.”
In August 2011, Seamus opened his first solo restaurant, Tertulia, in Manhattan’s West Village. A runaway success, Tertulia was awarded 2-stars from The New York Times, 3-stars from New York Magazine, and was a finalist for one of the industry’s highest honors, the James Beard Foundation Award for Best New Restaurant. He is also a contributing columnist to Everyday with Rachael Ray, and a regularly featured judge on the James Beard award-winning Food Network series “Chopped.” In 2012, Seamus released his first cookbook “Hero Food: How Cooking with Delicious Things Can Make Us Feel Better,” published by Andrews McMeel.