Margaret Howard of Fuquay Varina won first place in the North Carolina Beef Council Championship recipe contest on at the recent N.C. State Fair.

Tailgating was the theme of this year’s contest. Entrants were asked to submit tailgating recipes that were fun and tasty and also traveled well.

Howard’s first-place recipe for jalapeño-laced pulled beef sliders won her $200.

Eve McRae Singletary of Pembroke won second place and $150 for her beef barbacoa sliders.

Third place and $100 went to Silke Bourgeois of Durham for her beef jerky cheese balls.

Each entry had to use beef as the main ingredient. Each entrant had to prepare a dish from the recipe for judges to taste. Judges based their decisions on taste, creativity and appearance.

Jalapeno-Laced Pulled Beef Sliders

By Margaret Howard, Fuquay Varina

Ingredients

2 tablespoons olive oil

1-3-pound beef chuck roast

2 teaspoons salt

2 teaspoons pepper

1 large onion, coarsely chopped

8 cloves garlic, minced

¾ cup dry red wine

4 cups beef broth

3 fresh thyme sprigs

1½ tablespoons Italian seasoning

1½ teaspoons crushed red pepper flakes

2 tablespoon butter

½ sweet red pepper, sliced in ¼ inch strips

½ green pepper, sliced in ¼ inch strips

1 large onion, sliced in ¼ inch strips

½ teaspoon garlic powder

2 teaspoons Worcestershire sauce

3 French baguettes, cut into 3-inch segments and halved

20 slices provolone cheese

3-4 ounces sliced pickled jalapeno peppers (Howard prefers sweet, hot peppers available at Trader Joe’s, Harris Teeter, Amazon or made from your garden. Use as few or as many as your spice level enjoys!)

What to Do

Heat olive oil over medium-high heat in a large stockpot. Brown roast on all sides. Sprinkle with salt and pepper on each side. Transfer to a large slow cooker. Add chopped onions to stockpot. Cook and stir 2-3 minutes or until lightly browned. Add garlic and continue cooking 30 seconds longer. Add wine, stirring to loosen browned bits from pan.

Stir in beef stock, thyme, Italian seasoning and red pepper flakes. Pour mixture over beef in slow cooker. Cook, covered, on low 8 hours or until beef is tender. About ½ hour before removing beef, sauté the onions and peppers in butter over medium heat until tender, about 20 minutes. Add ½ teaspoon garlic powder and 2 teaspoons Worcestershire sauce. Set aside.

Remove roast; cool enough to handle. Remove excess fat and pull beef apart in a bowl. Stir a few tablespoons of the cooking juices into the beef to moisten.

Place buns on baking sheets, cut sides up. Broil until lightly toasted. Remove from oven; layer ½ slice provolone cheese on each side of buns. Top cheese with beef, onion/pepper mixture, and 4-5 jalapeno slices.

Place tops on buns. Cover loosely with aluminum foil and bake at 350 degrees about 30 minutes, until cheese is melted.

Serve with additional jalapeno slices and strained cooking liquid for dipping if desired. Prep time about 45 minutes; cook time about 9 hours. 18-20 slider sandwiches

Beef can be cooked overnight and sandwiches assembled and baked the following day prior to tailgate event.

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