Pulled Beef Sliders

This one is fast becoming a family favourite for us and a great way to feed a few people. This recipe will easily feed 6 adults and is an easy way to entertain. The recipe uses a whole piece of chuck steak cooked in the slow cooker, your local supermarket will have chuck steak up to 5kg and you just need to ask for them to cut you a whole piece off to the weight you want. Now many out there are screaming saying that pulled meat should be done over coals and smoke for hours to be authentic and I do agree but, I am also into simple food that taste great and is easy to do.


2kg Chuck Steak

Olive oil

Salt & pepper

1 Red onion

5 Cloves of garlic (crushed)

2tsp Ground coriander seeds

2tsp Ground cumin seeds

1/2 tsp Ground chilli

1tsp Paprika

1/2 Apple cider vinegar

1 1/12 Cups of water

2 Cans of diced tomato

1/2 cup of your favourite BBQ sauce

3Tbs Molasses

3 Bay leaves


Heat a pan on medium high with oil until hot. Cover the meat with some oil and then a healthy dose of salt and pepper on all sides. Brown the meat on all sides, around 10 minutes, then transfer to the slow cooker.

Add onions, garlic, coriander, cumin, chilli and Paprika to the hot pan and stir until the onions go soft. Add the vinegar and bring to the boil and keep boiling until almost gone and a thick sauce develops while scraping the bottom of the pan. Stir in the water to make sauce and transfer to the slow cooker pouring over the meat.

Add the tomatoes, molasses, BBQ sauce and bay leaves and set the slow cooker to low. Every hour spoon over some liquid.

After 9 hours the meat should be falling apart when pressed. Pull the meat out and leave it to rest, either in foil or in a heat retaining bowl.

Take 4 cups of the left over liquid and place in a saucepan on the stovetop. Heat on medium high until simmering and continue to simmer until reduced by half.

Pull the beef apart using 2 forks and stir through half of the sauce you just made. Take the other half of the newly made sauce and put in a bowl to serve at the table.

Serve with rolls & coleslaw




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