Pulled Beef Sliders Pickles (Printable version)
Tender shredded beef piled on seeded buns with tangy pickle slices and flavorful spices.
# What you'll need:
→ Beef Preparation
01 - 3.3 lbs beef chuck roast, trimmed of excess fat
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
→ Braising Liquid
08 - 1 large yellow onion, thinly sliced
09 - 4 cloves garlic, minced
10 - 1 cup beef broth
11 - 1/2 cup barbecue sauce
12 - 2 tbsp Worcestershire sauce
13 - 1 tbsp packed brown sugar
14 - 1 tbsp apple cider vinegar
→ Slider Assembly
15 - 12 soft slider buns
16 - 12-24 dill pickle sandwich slices
17 - 2 tbsp unsalted butter, melted
# Directions:
01 - Preheat your oven to 300°F for the initial braising process.
02 - Rub the beef chuck roast thoroughly with olive oil, then coat evenly with salt, pepper, smoked paprika, garlic powder, and onion powder on all sides.
03 - Heat a large Dutch oven over medium-high heat. Sear the seasoned beef on all sides until deeply browned, approximately 4-5 minutes per side. Remove the beef and set aside on a plate.
04 - In the same pot, add the sliced onions and minced garlic. Sauté for 2-3 minutes, stirring frequently, until the onions are softened and fragrant.
05 - Pour in the beef broth, barbecue sauce, Worcestershire sauce, brown sugar, and apple cider vinegar. Stir well to combine and bring the mixture to a gentle simmer.
06 - Return the seared beef to the pot, nestling it into the liquid. Cover tightly with the lid and transfer to the preheated oven.
07 - Braise the beef for 4 hours, turning the roast once halfway through cooking, until the meat is fork-tender and easily shreds apart.
08 - Remove the beef from the pot and shred using two forks, pulling along the grain. Skim any excess fat from the braising liquid, then return the shredded beef to the pot and toss thoroughly to coat in the juices.
09 - Increase oven temperature to 350°F. Slice the slider buns in half horizontally and brush the cut sides lightly with melted butter. Place on a baking sheet and warm for 5 minutes until lightly toasted.
10 - Pile the saucy pulled beef generously onto the bottom bun halves. Top each slider with 1-2 pickle slices and crown with the buttered bun tops. Serve immediately while warm.
# Expert Advice:
01 -
- The beef becomes impossibly tender after hours in the oven, practically shredding itself
- That pickle crunch cuts through the rich meat in the most perfect way
- These sliders disappear faster than you can say seconds please
02 -
- Resist the urge to crank up the oven temperature, low and slow is what transforms tough connective tissue into melting tenderness
- Letting the beef rest in the juices after shredding keeps it incredibly moist instead of drying out
03 -
- If the braising liquid seems too thin after cooking, simmer it on the stove until it reduces to a coating consistency
- A splash of apple cider vinegar right at the end brightens all the rich flavors