A scrumptious twist on the popular French Dipped Sandwich, with Caribbean fusion.
1.5 lbs boneless beef ribs
Salt and pepper to taste
¼ cup vegetable oil
½ each carrot, celery cut into 1-inch pieces
1.5 L beef stock
¼ cup Island Gurl Mango Jerk Sauce
16 hard dough bread rolls, or store-bought sweet rolls
1 cup Dijon mustard
1 cup prepared pickled red onions
6 slices provolone cheese
Preheat oven to 350°F (180°C). Season beef on both sides with salt and pepper.
Heat a wide-bottomed Dutch with oil, oven over medium-high heat. Add onion cut side down, celery, carrots, and sear ribs in batches on both sides for 3 minutes, per side.
Transfer ribs to a side plate, add the stock to the pot and deglaze the sediments at the bottom.
Return the ribs to the pot, cover with lid, transfer to oven, and cook for 1 hour.
Use oven mitts to remove pot from oven, discard vegetables, strain half the liquid, add to small saucepan placed over medium-high heat, add jerk sauce bring to a boil, lower to simmer for 3 minutes, keep warm.
Shred the beef, add to a platter or bowl with the remaining liquid, set aside. Assemble the sliders by spreading the mustard over the rolls, divide the beef, onions cheese, tops of sliders. Place sliders on a sheet pan lined with parchment paper, transfer back to oven until cheese melts for about 3-5 minutes.
Serve the sliders at once with the Jerk Au Jus into ramekins for dipping.