BBQ Beef Sliders

Name: BBQ Beef Sliders
Cook time: 215 min
Total time: 215 min
Yield: 8 servings
Ingredients: 4 lbs Chuck Beef; Some Kosher Salt; Some Pepper (Black); 1 tbsp Avocado Oil; 1 cup Beef Broth; 1 cup BBQ Sauce; 1 can of Dr Pepper, canned; 2 1/2 tbsp Butter; 1/2 cups Sour Cream; 1/4 cups Mayonnaise; 2 1/2 tbsp Dill, fresh, chopped; 1 clove of Garlic, grated; 1/2 lemon of Lemon Juice; Some Pepper (Black); Some Salt, to taste; 4 tbsp Butter, melted; 1 clove of Garlic, grated; 1 tbsp Parsley, chopped; 1 tsp Lemon Juice; 1 pinch of Chili Flakes; 1 pinch of Salt; 12 Slider Buns, Hawaiian or potato

These BBQ beef sliders are built on tender, slow-braised chuck that gets shredded back into a sweet-smoky pan sauce made with BBQ sauce and Dr Pepper. A bright dill cream and garlicky lemon herb butter keep the sliders rich but balanced, while toasted Hawaiian or potato buns hold everything together. They’re hearty, crowd-pleasing, and perfect for game day or casual entertaining.

These BBQ beef sliders are built on tender, slow-braised chuck that gets shredded back into a sweet-smoky pan sauce made with BBQ ... Show more

By Owen Han · Original recipe

Health Grade

D+ · Occasional

Time

3 hrs30 min

Price

2,98 €

Calories

883 kcal

high protein

low sugar

comfort food

potluck

Method

Heat the oven

Preheat the oven to 300� F. Set a rack in the middle so your pot heats evenly while the beef braises.

Wash the herbs

Rinse the Dill (fresh, chopped) and Parsley (chopped) under cool water, then dry them very well with a clean towel or salad spinner. Excess water can dilute both the creamy sauce and the finishing butter.

Prep the aromatics

Finely chop the dill and parsley if they are not already chopped. Grate the Garlic (grated) on a microplane or the fine side of a grater, keeping the garlic for both the dill cream and the finishing butter. Split the Slider Buns (Hawaiian or potato) in half so they are ready for toasting later.

Season the beef

Pat the Beef Chuck very dry with paper towels, then season it all over with Kosher Salt and Black Pepper. Be thorough and press the seasoning onto every side so the crust develops evenly.

Heat the pot

Place a heavy ovenproof pot or Dutch oven over medium-high heat and add a thin film of Avocado Oil. Heat it until the oil shimmers and moves easily across the bottom of the pot.

Sear the beef

Lay the seasoned beef into the hot pot and sear it on all sides until a deep brown crust forms. Turn it with tongs as needed, and lower the heat slightly if the browned bits on the bottom start looking too dark. You want rich browning, not burnt fond.

Add the braising liquid

Pour in the Beef Broth, BBQ Sauce, and Dr Pepper (canned), then add a few pats of Butter. The liquid should come about three-quarters of the way up the beef; if it looks low, add a small splash more broth. Give the pot a gentle stir around the edges to combine the liquids without scraping off all the fond.

Braise until tender

Cover the pot tightly and transfer it to the oven. Braise for about 3 hours, until the beef is very tender and pulls apart easily with a fork.

Mix the dill cream

While the beef braises, stir together the Sour Cream, Mayonnaise, some of the chopped dill, some of the grated garlic, Lemon Juice, Salt (to taste), and more black pepper in a small bowl until smooth and creamy. Taste and adjust the salt or lemon if needed, then refrigerate until serving.

Make the herb butter

In another bowl, mix the Butter (melted) with the remaining grated Garlic (grated), the chopped parsley, more Lemon Juice, Chili Flakes, and Salt until evenly combined. Set it aside so it is ready to brush over the tops of the sliders.

Shred the beef

Take the pot out of the oven and transfer the beef to a cutting board or large bowl. Shred it with two forks, discarding any large pieces of fat, then return the shredded beef to the pot and stir it into the sauce until it is glossy and well coated.

Toast the buns

Increase the oven to 375� F. Arrange the split slider buns cut-side up on a baking sheet and toast them until the cut sides are lightly golden. This gives the sliders better texture and helps keep the sauce from soaking straight through the bread.

Assemble the sliders

Spread the dill cream over the bottom halves of the toasted buns. Pile the shredded BBQ beef on top, spooning over a little extra sauce from the pot if you like, then place the top buns on the sliders. Brush the tops generously with the herb butter.

Warm and serve

Return the assembled sliders to the oven and bake at 375� F for 5 to 8 minutes, just until the tops look glossy and the sandwiches are warmed through. Serve right away while the buns are soft, the beef is hot, and the sauce is juicy.