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Mini Lamb & Beef Sliders with Shredded Beef Tinga
by Chef Nir Weinblut

 Ingredients for Tinga:

3-4 lbs. of fatty brisket

(Second Cut is the best for this


1 tsp kosher salt

1 tsp freshly ground black pepper

3 tbsp canola oil

2 red onions, cut into thick slices

½ inch

2 carrots cut into ¼

3 ribs celery cut to 1/4

1 tbsp fresh garlic

2 cups red wine

1 tsp onion powder

1 tsp fresh thyme

5 cups veal stock

3 tbsp tomato paste


Lamb & Beef Sliders:

1 lb ground beef

1 lb ground lamb

1 tbsp chopped fresh Italian parsley

1 tps chopped fresh dill

4 tsp chopped garlic

1 tsp salt

1 tsp white pepper

1 ½ tsp cumin

Mini Slider Buns:

1 cup warm water

2 tbs margarine

1 tbs melted margarine

1 large egg

3 ½ cups unbleached all-purpose


¼ cup sugar

1 1/4 tsp salt

1 tbs instant yeast

1 tbs poppy or sesame seeds




Directions:If the Brisket is too large, cut the brisket into 2 even size pieces. Rub the brisket with salt and pepper,onion powder, fresh garlic and thyme. Heat oil in a large skillet and sear the meat on both sides over medium heat.Place the vegetables on the bottom of a roasting pan, large enought to hold the brisket, liquids and vegetables. Remove the seared brisket and place over the vegetables. Now pour the wine over the meat. Add  3 cups veal stock and also pour into the roasting pan Cover the pan and place it in thepreheated oven at 350 degrees F.Cook for about 3 ½ -4 hours.Once meat is tender, remove fromthe roasting pan and pull brisket apart with a fork or your hands.Take the liquid & vegetables fromthe roasting pan and pour into alarge blender or food processor.Puree until fine.With the remaining 2 cups of vealstock, dilute the tomato paste and add to the pureed liquid. Heat a large skillet; pour the combined  liquid and the pulled beef. Bring to a boil and reduce to a low heat for about 45 minutes. If you like to thicken sauce, you can add some of the Roux, if not, you are ready to eat.



Combine all ingredients in a cold mixing bowl until they are properly mixed together. Form the mixture into 12 even portions about ½ inchthick. Place on a sheet pan and place in the fridge for about 1 hour.Cook them on a pre-heated BBQ or grill. I recommend to grill them medium.

Slider Buns:


Pour water, sugar and yeast firstinto a mixer, mix, and pour the restof the ingredients. Knead thedough until it is soft and smooth.Make sure the dough does not stick to the side of the mixing bowl.Remove the dough from the mixer,cover and let it rise for 1 to 2hours, or until it's nearly doubledin size. If it is in a warm area in thekitchen, it will need less time.Gently deflate the dough, anddivide it into 24 even pieces.Shape each piece into a round ball.Place the buns on a lightly greased or parchment-lined baking sheet,flatten the buns with your hand or another pan so they are flat.Cover the buns, and let rise for another 45-60 minutes. You will notice how they have puffed up again.Brush the buns with the melted margarine and sprinkle with poppy seeds or sesame. Bake the buns in apreheated 375°F oven for 12-16minutes until golden. Remove them from the oven and let them cool. Once cooled, we are ready to slice them up and stuff with our pulled beef

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