Shredded beef sliders

Shredded beef sliders

‘I don’t care what mine looks like just please…. give me some food!’

To some, this may seem demanding and rude but sometimes in my house it’s acceptable. On this particular occasion, Will had been at golf since 6am. I’d told him that I was making a special lunch so he wasn’t to eat at the course and had to hurry home. There used to be a menu item at Thomas Corner Eatery (my favourite lunch spot at Noosa) – shredded wagyu bun with coleslaw and I used to order it every time.

Then they stopped making it and I’m sure you can imagine my disappointment. Not to worry, on a recent market trip to pick up my Bonnie Beef order, I grabbed a copy of the free Meat & Co magazine and what should I find? Ok not the exact recipe but pretty similar. No more mourning the loss of the Thomas Corner bun. I can make my own.

When Will arrived home. I hadn’t quite gotten the bread rolls in the oven. The coleslaw was still in whole-cabbage form and the BBQ sauce, well it didn’t exactly exist either. Somehow my vision of it all coming together quickly expanded (ok so I may have spent 3 hours at breakfast chatting with a girlfriend) and then there were photos to be taken.

Shredded beef sliders

It was about the time I was shooting this particular shot that a voice came from the other end of the house ‘pleeeeeaaaase hurry up!’ It was 2pm! No wonder the poor boy was starving. I quickly made him a slider to keep him going and hurriedly snapped the last couple of shots then he got to eat. All three burgers has been inhaled by the time I got back from cleaning up my photo shoot.

Homemade buns

Were they worth the wait? Yes indeedy. I probably could have used a softer bun but I kind of forgot so had to whip up some buns using the Artisan Bread in 5 Minutes a Day dough that I had in the fridge. The result was a warm crusty roll with tender crumb but just a little too crunchy for biting through. If you’re hungry enough you’ll find a way.

Shredded beef sliders

The original recipe used beef brisket but I used chuck (or was it blade? Should have written it down!). Any cheaper cut in a big chunk will work. Feel free to use a more expensive cut if you want to be fancy but the cheaper cuts work just as well – actually I think even better and break down beautifully.

Don’t be intimidated by the long list of ingredients. It seems like a lot but most of them are things you’ll have in your pantry and you can be a bit flexible with substitutions like using some crushed garlic and salt instead of garlic salt.

Another thing to note – when you take the meat out of the fridge the day after you’ve applied the rub, there will be a lot of liquid in the bottom. I turned the meat around in it a few times then put the meat in the slow cooker and poured the rest of the juices on top. It made the finished meat so juicy and tender. Really I’m a sucker for any sort of shredded meat but these were fabulous.

Shredded beef sliders

We had this again two days later wrapped in tortillas (Will’s clever idea) and it was just as good. I could also imagine the meat and sauce heaped on top of a big golden roast potato with a side of coleslaw. Enjoy!

What about you? Do you try to recreate restaurant meals at home?

Don’t forget to enter the Berlei competition to win a meal for two with limo transfers!

Shredded beef sliders


5.0 from 1 reviews
Shredded beef sliders
Prep time
Cook time
Total time
Serves: 24 sliders
  • 2kg beef - I used chuck - brisket or blade work too
Dry rub
  • 1 cup brown sugar
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander seed
  • 2 tbsp garlic salt (or use 1 tbsp salt & add 3 cloves of garlic, crushed, later)
  • 2 tbsp onion powder
  • ¼ cup smoked paprika
  • 1 tbsp dried chili flakes
  • 2 tbsp dried, chopped thyme
  • 2 tbsp ground black pepper
  • 1 cup worcestershire sauce
BBQ Sauce
  • 1 cup tomato sauce (ketchup or use ½ tomato passata and ½ tomato paste)
  • ¾ cup white vinegar
  • 2 tbsp brown sugar
  • 1 tbsp onion powder
  • 2 tbsp worcestershire sauce
  • 2 tbsp dijon mustard
  • ¼ tsp ground red pepper (paprika)
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander seed
  • 2 tbsp garlic salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp salt
To serve
  1. Mix all the ingredients for the rub, except the worcestershire sauce together.
  2. Score the pice of meat on both sides then cover it in the dry rub, massaging it into all the groves. Keep any leftover rub.
  3. Place the meat in a bowl and cover it with plastic wrap then refrigerate over night.
  4. Take the meat out of the fridge 30 minutes before cooking time.
  5. Place the meat in the slow cooker and cover it with the rest of the dry rub and the worcestershire sauce.
  6. Place the lid on and cook on low for 8 hours or until tender enough to shred with a fork.
  7. Turn the slow cooker off and leave it to rest for 30 minutes then shred all the meat up.
  8. Meanwhile make he BBQ sauce - combine all the ingredients in a small saucepan and bring to the boil then reduce to a simmer for 5 minutes.
  9. Serve the meat in a fresh bread roll with BBQ sauce and coleslaw.


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  1. These look so tasty! I love this dry rub! This would make my hubby a very happy man once he gets back on his feet. 🙂

  2. I love this idea, I’ve never tried to make any type of slow cook meat, or pulled pork. It looks amazing. And it’s now firmly on the to-do list. I do love an attempt to recreate restaurant meals.

  3. Look at you go!! Job well done 🙂 You even did the bread rolls… indeed impressive. 2pm comment cracked me up – we spoil them so don’t we!

  4. Yum – my husband would be all over these too! Especially in miniature “slider” form! I’ve tried to make slider buns with the “5 minutes a day” bread too, and also found it to be a bit too crusty for crunching in the small form for sliders. Hmm, I wonder if there’s a solution for that – it’s so convenient. Great looking recipe – I will definitely be making this!

    • There must be Jess because there are softer breads you can make with the same dough. I may have to do some experimenting.

  5. Hehe I’m glad that hubby doesn’t ask for his food. He quite proudly can do without eating for days although give him something and it disappears in about 5 seconds flat. These would definitely go in 3 seconds! 😛

  6. Not sure the beef would make it to the buns, I’d probably finish it before it’s to be made a burger! It looks so delicious

  7. These look so good. I can just imagine how tender the beef was. And the aroma as the beef was cooking must have been wonderful. I love the long list of ingredients – all those herbs and spices – this beef must have been so full of flavour xx

  8. Wow! These look AMAZING! I love slow cooked beef. I’m seriously considering buying a slow cooker and this might have just been the deciding factor!

  9. Oh my, I love finds like this! How wonderful to be able to re-create something so yummy!

  10. I hear your husband’s pain … i wouldn’t have wanted to wait long for one of those little babies, either. They look awesome. I’m making a pulled pork recipe tomorrow, with coleslaw. Looking forward to it, already!

  11. These look absolutely delicious! Do you think the meet could be frozen once cooked? I can’t wait to try these!!!!!!

    • Definitely Amy. I froze mine and we’ve been having variations since then. Great for a quick dinner!

      • Thanks Claire,
        I’m so excited. Bought everything for these today (although I had most of the ingredients other than the meat which was great!) and will cook it tomorrow for a casual dinner with some friends. Testing out my new slow cooker today for the first time with your slow cooker Mexican beef for buritos tonight, can not wait for dinner!!!! Will let you know how it all goes!


        • Oh how exciting Amy. You will love the slow cooker. They are so fantastic. Would love to see a photo when you make the sliders 🙂

  12. Absolutely delicious. I added more brown sugar to the sauce because it was too acidic (with vinefgar + ketchup)

  13. This looks awesome! Can I put the BBQ sauce with the brisket in the slow cooker and cook it all together? Instead of cooking it on the side… thanks!

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