Guinness Beef Sliders are filled with tender and juicy shredded beef that’s been braised in Guinness stout beer along with garlic and onions. The slow cooked pulled beef is piled high on brioche buns and topped with a dairy-free Guinness ‘cheese’ sauce that’s made with cashews!
I’m sharing something a little different today. It’s not your typical Crumb Top Baking recipe, but I’ve been making these Guinness braised beef sliders on St. Patrick’s Day for the last few years, so I thought it was about time I wrote up the recipe and shared it with you.
If you love sliders, but you’re short on time, you may want to try these quick and easy air fryer ham and cheese sliders, which can be ready in less than 25 minutes!
Table of contents
Why you’ll love these pulled beef sliders
- Tender – braised beef is slow cooked, so it’s fall-off-the-bone tender and juicy.
- Flavorful – the Guinness, garlic and onion pair nicely with the beef for a rich and hearty flavor.
- Easy – other than searing the beef on both sides and shredding it at the end, the beef slow cooks for about 3 hours, so it’s pretty hands off.
- Large batch – this recipe yields about 12-14 sliders.
- Make ahead – you can braise the beef a day in advance and reheat it before serving.
Ingredients and substitutions
Below is a brief overview of some of the ingredients and recommended substitutions. The recipe card at the end of this post includes the full list of ingredients and quantities used.
- Chuck or blade roast – this is a tougher cut of beef with some fat running through it (marbling). Tougher, less expensive cuts of beef like this are great for braising as the slow cooking helps make them tender and juicy. For this recipe, I used a 2 pound boneless roast, but you can also use bone-in.
- Garlic – 5-6 cloves of minced fresh garlic for maximum flavor. I don’t recommend substituting with garlic powder.
- Onion – one large yellow onion diced into small pieces. You can sub with 3-4 shallots if you prefer.
- Guinness beer – one can (440 ml) of Guinness or another type of stout beer to use as the braising liquid and to add to the cashew cheese sauce.
- Cashews – unsalted and unroasted work best.
- Nutritional yeast – for a cheesy flavor without adding cheese.
- Smoked paprika – to add a smoky flavor to the cashew sauce.
What does it mean to ‘braise’ beef?
To braise a cut of beef is simply to cook it in liquid on a slow heat for a long time – low and slow! Since this process makes a tough cut of beef tender and juicy, it’s the perfect method for cooking cheaper cuts of meat.
A few things to consider when braising:
- Brown the meat first. Searing it on both sides before braising adds rich flavor to the beef.
- Add seasoning. In addition to seasoning the beef, you’ll want to season your braising liquid too. So feel free to add onion, garlic and other veggies, spices or herbs.
- Deglaze. Add a little braising liquid to scrape the flavorful bits off the bottom of the pan after you’ve seared your beef and sautéed your veggies.
- Braising liquid. Add enough to submerge the beef about half way. Don’t cover it completely as you don’t want to boil the meat.
- Cover the meat while braising. This traps in moisture and helps the beef tenderize.
How to braise beef with Guinness
- Heat some oil over medium heat in a dutch oven or oven safe pot.
- Season the roast with salt and pepper. Place in the pot and sear on both sides for 3-4 minutes, or until browned.
- Transfer the roast to a plate, and add the minced garlic and diced onions to the pot. Sauté for a few minutes until softened.
- Add a little Guinness to the pot and gently scrape the bottom to loosen those flavorful bits.
- Place the roast back in the pot with the onions and garlic and pour most of the Guinness into the pot. You’ll want the roast partially submerged. You should have about 1/2 cup of beer left. Reserve this for the cashew cheese sauce.
- Cover and cook in the oven on 300F for 2.5 – 3 hours, or until the beef is fork tender and easily pulls apart.
- Leave the beef in the braising liquid and carefully use two forks to pull it apart.
How to make the cashew cheese sauce
While the beef is cooking, make the cashew cheese sauce.
- Soak the cashews in hot water for 30 minutes.
- Drain the water and add the cashews to a blender, along with the reserved 1/2 cup of Guinness, nutritional yeast, smoked paprika, garlic and salt.
- Blend on high until creamy.
- Pour into a glass dish. Cover and refrigerate.
Storage and reheating
Refrigerate: I think the beef is even more flavorful the next day. Just shred the beef and store it in a glass container with the braising liquid. It will last for 3-4 days.
Freeze: The cooled beef can be place in a freezer safe container, along with the braising liquid, and stored for 2-3 months in the freezer.
Reheat: You can reheat the beef in the microwave, in the oven or on the stovetop. Just make sure you reheat it in the braising liquid so it doesn’t dry out. If the beef was frozen, let it thaw in the fridge overnight before reheating.
Recipe FAQs
While bone-in will create more flavorful juices, you can make this recipe with boneless or bone-in roast. I’ve used both with similar results. The day I photographed this recipe, I used a boneless roast.
If your beef is tough, it probably means you need to cook it longer. Just place it back in the oven for 20-30 minutes, and then check to see if it is fork tender. Your beef may also be tough if you didn’t add enough braising liquid or cooked it on a higher temperature.
Key recipe tips
- The roast I used in this recipe was roughly 2 pounds. If your cut of beef is substantially smaller or bigger, you will need to adjust the other ingredients accordingly.
- I used a 4-quart dutch oven, which was just the right size for a 2 pound roast. I wouldn’t use anything smaller as the meat will be too crowded.
- If you don’t have Guinness or prefer not to use alcohol, you can braise the roast in beef stock.
How to serve Guinness beef
- Obviously, sliders is our first choice. We like to use mini brioche buns, but you can use another type of roll or bun like these easy cheddar cheese buns.
- You can turn them into wraps by using tortillas or use Boston lettuce leaves for lettuce wraps or cups.
- We like to top our sliders with the Guinness cashew ‘cheese’ sauce, but I’ve also enjoyed them with mayo-free coleslaw or blue cheese.
- Since they’re small, I like to serve them with a side of air fryer baby potatoes.
More recipes for St. Patrick’s Day
If you make this recipe, I’d love to hear what you think in the comments below!
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Guinness Beef Sliders (Braised Pulled Beef)
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 12 sliders
- Category: Dinner
- Method: Braise
- Cuisine: American
Description
Guinness Beef Sliders are filled with tender and juicy beef that’s been braised in stout beer and flavored with garlic and onions. The shredded beef is piled high on brioche buns and topped with Guinness ‘cheese’ sauce!
Ingredients
For the braised beef:
- 1 tablespoon olive oil
- 2 lb chuck/blade roast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 large yellow onion, diced
- 5–6 garlic cloves, minced
- 1 can (440 ml) Guinness beer (reserve 1/2 cup)
For the cashew cheese sauce:
- 1 cup raw cashews
- 1 cup hot water
- 1/2 cup Guinness beer (reserved from above)
- 3 tablespoons nutritional yeast
- 1 garlic clove
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
For the sliders:
- 12 mini brioche buns or ciabatta rolls.
Instructions
Braise the beef:
- Preheat oven to 300F.
- Heat the oil over medium heat in a dutch oven or oven safe pot.
- Season the beef on both sides with salt and pepper.
- Place the beef in the pot and sear on each side for 3-4 minutes, or until browned.
- Transfer the beef to a plate and add the onion and garlic to the pot. Sauté for a few minutes until softened.
- Add a little Guinness to the pot and gently scrape the bottom to loosen the flavorful pieces that stuck to the pot while searing the beef.
- Place the beef back in the pot with the onions and garlic, and pour most of the Guinness into the pot, reserving 1/2 cup. You’ll want the beef partially submerged in liquid.
- Cover and cook in the oven for 2.5 – 3 hours, or until the beef is fork tender and pulls apart easily.
- Once cooked, leave the beef in the braising liquid and carefully use two forks to pull it apart.
Make the sauce:
- Add the cashews and hot water to a small dish and let soak for 30 minutes.
- Drain the water and add the cashews to a blender, along with the reserved 1/2 cup of Guinness, nutritional yeast, garlic, smoked paprika and salt. Blend on high until creamy.
- Pour into a glass dish. Cover and refrigerate until the beef is ready.
Assemble the sliders:
- Cut the rolls in half, pile on the shredded beef and top with cashew sauce.
Notes
- You can use a boneless or bone-in roast for this recipe.
- I used a 4-quart dutch oven, which was just the right size for a 2 lb roast. If you use anything smaller, the meat will be too crowded.
- If your beef is tough after 3 hours of cooking, just place it back in the oven for another 20-30 minutes, or until it is fork tender.
- If you don’t have Guinness or prefer not to use alcohol, you can braise the roast in beef stock.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
What a fabulous idea for St Paddy’s Day! My family are loving homemade burgers at the moment and this looks like something which could become a firm favourite around here. Thanks so much for sharing, Leanne!
Thank you Katerina!
These sliders look so yummy Leanne! I also like the small size as it is perfect for feeding my little bugs. And I’ve made your queso version of this cheese sauce and it’s so delicious. Can’t wait to make this one.
Thanks Tasia! Yes, this Guinness cheese sauce is very similar to the queso. Hope you get a chance to make it!
These beef sliders are so cute, especially on the brioche buns! I’ve never tried Guinesss, but it looks like I’ll have to change that with this recipe!
Thanks Michelle! Hope you get a chance to make them!
These sliders look phenomenal and sound fantastic! I’ve never cooked with Guinness, but you’ve just proved I’m missing out a lot! I like the idea of pairing it with brioche bund; flavourful, bold beet and lightly sweet brioce – that’s a beautiful combo!
Thanks Ben! I’m sure you’d create some fabulous recipes if you cooked with Guinness!