What's up Food Tube. I'm Kelis. I'm backstage at Big Feastival.
Jamie's asked me to cook a few things, so
I'm going to make shredded flank steak sliders.
Now it comes from something called a which is a Puerto Rican kinda Cuban dish.
We're gonna like start then and then we're gonna scootch on down and we're gonna make something else
and then become the sliders. Erm, alright. So we're gonna start off with a little bit of olive oil.
This is actually really easy too, and it's great cos it's one of those things that you can put on
and walk away
go watch tv. Ha ha.
Play outside. Come back.
And it'll still be doing what it does.
I like flank steak too because it's got so many different ways you can cook it.
So one of the first things, always, is to start with a hot pot.
So right now we're just searing it. We want to give it a nice good colour.
We've got some sea salt here, a little ground pepper. As you start to sear the meat sometimes you'll feel it stick.
And one of the things I realised was that as soon as it releases, like if you're not tugging, you're not fighting with
it, then you know it's done so you can flip it over.
So we've got some paprika here. I love smoked paprika
for colour, it's absolutely amazing.
So like you can make this, and you can separate part of it
add your sauce to it. Have amazing, you know, sliders, and then tomorrow you could have like
it with rice, or you know what do you guys have? Bubble and Squeak or something?
Right? Yeah! Ha ha ha!
So good. It would totally work. Ha ha!
But today we're gonna have sliders.
Alright. So we've got some ground cumin
Cumin is a really, really strong flavour. So you've got to be really careful
I'm going to add some onions here. We've got some greens, some red bell peppers here.
We've got some garlic cloves here.
I'm from the rule that there's never too much garlic.
I already have a boyfriend, so I'm not too worried about that. He's not going anywhere.
Don't start off this way in a relationship.
We've got some fresh thyme, some oregano, and some rosemary.
And once your meat is slightly brown, you're not trying to cook it fully right now, you just want to give it
some colour so that it's not hideously grey.
I'm just going to add some water.
You just want to just about cover it.
This is great. I want to cook outside more. This is fun.
We're gonna add a bit more salt to it, we're gonna add a bit more cumin.
And for colour I always like to add a bit more paprika. I love paprika.
Well the water acts like a tenderizer right,
So first what we do is keep this heat on really high cops it's going to boil and we're gonna make sure it's hot.
And then we bring it all the way down and then you cover it, then you go out, walk around. Buy something online.
Hang out, let it do what it's gonna do. Everything starts to get soaked in the water.
And then the water cooks down. It reduces and it's going to make a really nice gorgeous thick kind of gravy
sort of thing. And you really shred that meat.
We're gonna make our sauce now.
Our sauce is a wild cherry bbq sauce
infused with espresso.
Which is my favourite part. And I threw in a few other things to put your mind at ease.
Things like ketchup and mustard. We've got some horseradish in case you're wondering what this strange
long object is.
This is chilli oil. I love stuff with a kick.
So onions, garlic, salt, and some pepper in there. This is brown sugar here. Don't worry about it being too sweet
cos you've got so many other components in there that it's going to counteract.
So more paprika.
This is all spice, which is gorgeous.
But again you don't want to go too crazy with it.
Okay now we're starting to get the effect that we want.
A little bit of vanilla extract, a teaspoon and a half ish. For me being a sauce head I make tonnes of sauce,
and usually I'd do it on the weekends. So I'll make like BBQ sauce, or jerk sauce, or ginger sesame glaze
whatever it is I'm making
I'll make a bunch of it and then I put it in the fridge so then when my little girl comes home from school
I could grill some chicken or I'll make a steak and I've just got sauce.
I promise you horseradish, I give you horseradish.
Okay so be careful with your manicure, cos this will demolish it.
You would think how unclassy is ketchup. Judge not.
So remember we're worried about how much brown sugar we put in there. We're gonna put some mustard
this is definitely going to counteract.
Work with it. That looks like a good colour. Now I'm just going to add a little bit more brown sugar,
We've got some good Worcester Sauce. I'm gonna add some more black pepper now. We're seasoning in layers
The winds like no you're not.
Ha ha ha! Okay. Now we're going to add my most favourite thing
espresso. So good.
So that makes it really delicious.
But if you feel you're short on time you can take your really finely ground coffee
and put it straight in there, cos you're already cooking it. It's essentially brewing anyway.
You let this cook. You want your garlic and your onions to be completely like soft and mushy so they don't have
that kind of bitter ending, and then
here's the secret, right
cherries. So good.
Really good.
These are fresh cherries. I wouldn't use canned and I wouldn't use cos I don't even know what that is.
To be honest, is this a cherry?
Let those cook. You're going to start to see the colour. How pretty is that?
You start off with like a cup, a cup and a half and then do it to taste.
Obviously I thought of cherry sauce. So bbq sauce with cherry, just bare that in mind.
You let this simmer down. You let it reduce. Do you smell that? Literally it's amazing cos you can smell like
all the different things. You can smell the coffee, you can smell the cumin, you can smell the all spice,
and the Worcester. It's like it becomes this wonderful family of flavour. It's great.
Oh I forgot we blend it. Durr!
You have to blend the sauce.
Ha ha. You have to blend the sauce.
Our sauce has been blended, and over here we've got our beef that is all done
Just look at how gorgeous that is.
I mean literally guys this is with a fork. Like I want you to see this. Like
it's literally falling apart.
You just keep doing this until you get all those big chunks out. How good is that?
So good. Once you take all of your meat out
keep that sauce. You can add a little slurry or rue or something. You've got amazing gravy
Put it in the fridge. Throw it over something later. Not a big deal. Look at that colour.
How beautiful is that? A little bit at a time. You're just
tpssing it in the sauce. You don't want it to be like mush.
I've got these super cute little buns here.
Look how cute that is. Yummy!
That was my shredded flank sliders with wild cherry bbq sauce infused with espresso. I do hope you like it
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