Pulled beef sliders are all the go these days, and slow cooked sliders are the best. These slow cooked, pulled beef sliders are perfect for your next soiree to share with friends. or make a delicious family meal, and they’re easy to make and very, very tasty. Australian Beef is some of the best in the world and this recipe uses one of the less expensive cuts. Using clever cooking methods turns it into a melt in the mouth treat everyone one will adore.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

slow cooked pulled beef sliders

• 1.6 to 2.0 kg beef bolar roast

for the marinade

• 2 cloves garlic, finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon cumin seeds
• 100ml malt vinegar
• 50ml olive oil
• 2 tablespoons golden syrup
• ½ cup water
• ¼ cup BBQ sauce

to serve

• small bread rolls
• mayonnaise

Preheat oven to 160°C

Place the beef bolar roast into a small deep roasting pan, combine the marinade ingredients and pour over the Beef.

Cover the pan with two layers of foil and slow roast in the pre-heated oven for 3 hours until the meat is falling apart. Allow the beef to cool in the pan and using two forks , gently pull it apart. Slice the rolls and spread top and bottom with the mayonnaise. Place a generous mound of pulled beef in each roll and serve with either a side salad or apple slaw. Makes 16 -20

Tips: Pulled Beef can be made several days prior to serving , stored in the refrigerator and re-heated as required

Did you know: A slider is a small sandwich, typically around 3 in (7.6 cm) across, served in a bun. The term primarily refers to small hamburgers, but can also cover any small sandwich served on a slider roll. The term, when used in reference to a small hamburger, refers to a small hamburger patty served on a small bun. According to the earliest citations, the name may have originated aboard U.S. Navy ships, due to the way greasy burgers slid across the galley grill while the ship pitched and rolled. Sliders can be served as an hors d’oeuvre/appetizer, amuse-bouche, or entrée Source: Wiki