Pulled Beef Sliders

1. Heat vegetable oil in a large ovenproof saucepan and brown the chuck roast in the oven. Remove the roast from the saucepan, place the sliced ​​onions in the bottom of the saucepan, and place the roast back in the saucepan.
2. Combine the remaining ingredients (water, orange juice, Hoisin sauce, soy sauce, brown sugar, grated ginger, garlic, and chili pepper) and pour over the roast.
3. Cover and bake at 180°C (350°F) for 3 to 3.5 hours, or until the meat shreds easily.
4. Remove the meat from the saucepan and shred it with two forks. Set aside.
5. Using a hand blender, purée the cooking juices into a smooth puree*. Pour the resulting puree over the shredded meat.
6. Serve in burger buns with the marinades.

*If the sauce is too thin, heat and reduce until syrupy.

Minute Marinades
Red Onion Marinade

• 1 red onion (1 Spanish onion or 3 regular onions)
• 10 ml (2 tsp) salt and water to cover
• 60 ml (1/4 cup) cider vinegar

1. Sauté the sliced ​​onions in water and salt for about 20 minutes, until softened. Drain and sprinkle with cider vinegar. Marinate for 2 hours.
2. Store in the refrigerator for up to 1 week.

Cucumber Marinade

• 1 English cucumber (or 3 Lebanese cucumbers), very thinly sliced
• 60 ml (1/4 cup) rice vinegar
• 15 ml (1 tbsp) sugar
• 5 ml (1 tsp) salt
• 15 ml (1 tbsp) chopped cilantro

1. Combine all ingredients and let marinate for 20 minutes.

Radish Marinade

• 12 to 15 radishes, thinly sliced
• 60 ml (1/4 cup) rice vinegar
• 15 ml (1 tbsp) honey
• 5 ml (1 tsp) salt

1. Heat all ingredients for 30 seconds. Let cool.