Recipes: Lunch, Dinner, and Dessert Ideas from TRO Restaurant Menus in Downtown Austin. Downtown restaurant featuring lakefront views from the Main, Patio, and Private Dining Rooms, as well as Wine Bar.  Visit The Official TRIO Site for the Four Seasons Hotel Austin restaurants Breakfast, Lunch, Dinner, Dessert, and Brunch Menu items, Holiday Menus, Wine List, and Happy Hour and Wine Bar Lounge Events. Photography by Lara Kastner.

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Barbacoa Sliders with TRIO Bacon Jam

Slathered on top or served on the side, bacon jam makes TRIO's Barbacoa Sliders out of this world.

Number of Servings: 24 sliders


2 dozen slider buns
2 Tbsp. butter, melted
Bacon Jam (recipe below)
Braised Beef Cheeks (recipe below)
Pickled onion (recipe below)
1 bunch cilantro leaves
½ cup cotija cheese, grated
2 jalapenos, thinly sliced with stems removed
Salt, to taste

For the Braised Beef Cheeks
5 lbs. beef cheeks
2 Tbsp. vegetable oil
1 carrot, sliced into ½” rounds
1 stick celery, sliced into ½” slices
1 medium onion, sliced
½ Tbsp. ground cumin
1 Tbsp. Ancho chile powder
1 bottle red wine
2 cups demi glace
1 small stick cinnamon
1 clove
6 cloves garlic, crushed
1 Tbsp. chipotle en adobo

For the Pickled Onion
1 red onion, peeled and sliced thinly
1 Tbsp. salt
1 cup cider vinegar
1 Tbsp. vegetable oil

For the Bacon Jam
1 red onion, sliced
8 garlic cloves, crushed lightly
2 large tomatoes, diced large
1 lb. bacon, cooked until crisp, with fat drained
¼ cup molasses
¼ cup brown sugar
¼ cup balsamic vinegar
Salt, paprika and black pepper to taste


For the Braised Beef Cheeks: Heat a large saucepan, over high heat. Pour in the vegetable oil and sear the cheeks to a nice brown. Add the vegetables and cook until lightly coloured. Add the cumin and ancho chile powder and toast for about a minutes. Deglaze with red wine, then add all of the remaining ingredients.

For the Pickled Onion: In a small bowl, season the sliced onion heavily with salt. Let sit for about 15 minutes then rinse the salt off with water. Strain the onion. Pour cider vinegar over the onions, and toss. Let sit for another 15 minutes then strain. Add a little vegetable oil and toss until shiny. Reserve.

For the Bacon Jam: Add all ingredients to a large pot and cook for about 30 to 45 minutes at a gentle simmer. Pour into the bowl of a food processor and blend until only small chunks remain. Serve on top of our as a side with Beef Sliders.

To assemble, slice slider buns in half and brush each side with melted butter. Toast until lightly golden. Warm beef cheeks in a saucepan, with a little of the braising jus. Season to taste with salt. Spread a spoonful of the bacon jam onto the bottom bun and place a little of the beef cheeks on top. Top with pickled onion slices, cilantro leaves and sprinkle with cotija cheese. Cover with the top bun, and place a thin slice of jalapeno on top.