00:00Is this the juiciest, cheesiest slider?
00:02I'm gonna find out.
00:04Oh my god.
00:05First off, sear off your beef.
00:07You need to let that oil get hot.
00:08If you don't hear the sizzles, something is wrong.
00:10Check our sear.
00:11We're looking for like that nice golden brown.
00:14Set it aside.
00:14Saute your vegetables until tender.
00:16Add in your tomato paste and cook down for about three minutes.
00:20Then deglaze with red wine and cook back down until halfway.
00:23You're releasing the fond, also known as like the goody brown bits.
00:27It is flavor, flavor, flavor.
00:29You need it.
00:29You love it.
00:30I promise.
00:30Add your beef back in.
00:32Cover with stock.
00:33Bay leaf for balance.
00:34A lot of people say it does nothing.
00:35I promise you it does add balance.
00:37It mellows everything down so it all coincides together.
00:40Cook for about two and a half hours at 275 until it's easy to shred.
00:44Once you can do this, then it's ready.
00:46So we're gonna save this.
00:47We're gonna strain it off and use it as a dipping sauce.
00:49In a nine by 13 pan, split the rolls, spread out the meat and top with cheese.
00:54Put the top half of the buns back on.
00:56Brush with butter and parsley on top.
00:57Bake until the cheese is melted and the top is crispy.
01:00Here's what you're bringing to the tailgate.
