BBQ Pulled Beef Sliders With Coleslaw (Printer-friendly)
Slow-braised beef chuck in smoky BBQ sauce, piled high on toasted brioche with fresh homemade coleslaw for the ultimate crowd-pleasing sliders.
# What You Need:
→ BBQ Pulled Beef
01 - 3.3 lbs beef chuck roast
02 - 2 tsp salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 1 tbsp brown sugar
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 cup beef broth
09 - 1 cup BBQ sauce plus extra for serving
10 - 2 tbsp olive oil
→ Coleslaw
11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1 cup grated carrots
14 - 1/2 small red onion thinly sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp apple cider vinegar
17 - 1 tsp Dijon mustard
18 - 1 tsp sugar
19 - Salt and pepper to taste
→ Assembly
20 - 8 brioche slider buns
21 - Extra BBQ sauce for drizzling
# How to Make It:
01 - Set oven to 300°F for slow braising.
02 - Rub chuck roast thoroughly with salt pepper smoked paprika brown sugar garlic powder and onion powder coating all sides.
03 - Heat olive oil in Dutch oven over medium-high heat. Brown beef on all sides for 2-3 minutes per side until deeply caramelized.
04 - Pour beef broth and BBQ sauce over meat. Cover tightly and braise in oven for 3 to 3.5 hours until beef shreds easily with a fork.
05 - Combine shredded green cabbage red cabbage grated carrots and sliced red onion in a large mixing bowl.
06 - Whisk together mayonnaise apple cider vinegar Dijon mustard sugar salt and pepper until smooth and emulsified.
07 - Pour dressing over vegetable mixture and toss thoroughly until evenly coated. Refrigerate until serving.
08 - Remove beef from oven and shred completely using two forks. Toss with braising juices adding extra BBQ sauce if needed.
09 - Slice brioche buns in half and lightly toast cut sides if desired.
10 - Pile shredded beef onto bottom buns. Top with generous coleslaw and drizzle with additional BBQ sauce. Replace bun tops and serve immediately.
# Expert Tips:
01 -
- The beef becomes impossibly tender after braising, literally falling apart with minimal effort
- That cold crisp coleslaw against warm smoky beef is a texture combination that just works
- Everything can be prepped ahead so you are actually hanging out with people instead of stuck in the kitchen
02 -
- Do not rush the searing step since those browned bits are what gives the final sauce such depth
- Let the beef rest in the cooking liquid for at least fifteen minutes before shredding for maximum moisture retention
- The coleslaw actually tastes better after sitting for an hour, so make it first and let those flavors marry
03 -
- Add a splash of liquid smoke to the braising liquid if you want more intense smoky flavor
- Lightly buttering and grilling the assembled sliders takes them to absolutely next-level territory