Description
Guinness Beef Sliders are filled with tender and juicy beef that’s been braised in stout beer and flavoured 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 flavourful 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.
