Guinness Pulled Beef Sliders
There are few things in life as glorious as a tray full of cheesy, beefy, tasty sliders. Slow smoked and braised chuck roast with Guinness beer. A mornay sauce with, you guessed it, more Guinness beer. Pickled onions to cut through all of those rich flavors. All piled up on a stack of everything bagel buns. This Guinness Pulled Beef Sliders recipe will give new meaning to the phrase “stacks on stacks”! Post Contributed by Jeremy Whitelaw Pick Yo Beef The backbone of this dish is the beef, the pulled beef. There are a lot of cuts of beef that could easily be used here: brisket, short ribs, shoulder clod, or even sliced ribeye. But there’s one that’s a shoulder above the rest, the chuck roast. While all of those other cuts of beef have distinct advantages, the chuck roast is the most consistent performer. Brisket better sliced and short ribs can be a little fatty for this application. Not to mention, a shoulder clod takes like 30 hours to cook (WTH, right?). Ribeye??? Well, now I just want beer cheese on a ribeye. But the chuck roast, the gorgeous chuck roast. A well marbled cut of beef coming from the shoulder of the cow, right in front of the ribeye. We know it’s a working muscle and therefore slightly tougher. Not really great for quick grilling applications. But a slow smoke and braise? Absolutely perfect. For more sliders check out my Cheesy Buffalo Chicken Sliders, Al Pastor Pulled Pork Sandwich and Smoked Pulled Ham Sandwiches. This cook takes place in two parts. The smoke and the braise. First smoke the beef until the internal temp reaches 165 degrees. Veteran BBQers know this number, it’s the stall. It’s when the meat starts to sweat and cool itself, stalling out the forward progress of the cook. However, that’s okay for us! At this point we transfer the roast to a Dutch oven, add in a few beers, and braise until it’s fall apart tender. Guinness Pulled Beef Sliders is Complete with Beer Cheese This is the beer cheese you’ve been looking for. After searching high and low, you’re here, you’ve found it! This recipe is simple, but it’s also a bit tricky. No worries though because I’ve got you sorted. This is a twist on a classic French technique: the mornay sauce, the cheese sauce. Start with a roux, butter and flour. Add in milk and you have a bechamel, then add in cheese and you have a mornay. Simple, right? To make it a beer cheese we sub out some of the milk and use a quality beer, like Guinness. Add in seasonings that compliment the pub style fair that we are going for, like Derek’s Honey Mustard IPA Rub. So there you have it, beer cheese in all of its glory. Like cooking with beer? Me too. Check these other delicious recipes out: Chipotle Beer Steak Tacos, Beer Battered Fish on a Stick and Beer and Herb Braised Lamb Shanks Recipe. There’re two parts that can really get folks hung up on in this process. The first is during the bechamel. Make sure that the flour is completely cooked in this step. The mix should be smooth and slightly thickened. If it’s not completely cooked the final cheese sauce may turn out grainy. The first is during the bechamel. Make sure that the flour is completely cooked in this step. The mix should be smooth and slightly thickened. If it’s not completely cooked the final cheese sauce may turn out grainy. The second is during the cheese addition. If the bechamel is too hot or if the cheese is added too fast, the sauce will break, the fat will separate from the solids. I’ve done it before, it’s not pretty. Cut the heat completely and then add cheese slowly. The second is during the cheese addition. If the bechamel is too hot or if the cheese is added too fast, the sauce will break, the fat will separate from the solids. I’ve done it before, it’s not pretty. Cut the heat completely and then add cheese slowly. For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Full Length Recipe Video on Facebook! Pulled Beef: ▢ 2-3 Lb Chuck Roast▢ Mesquite Peppercorn Lager Rub▢ 1 Bottle of Guinness Beer▢ 1 Cup Beef Broth▢ Slider Buns of Choice▢ Pickled Red Onions ▢ 2-3 Lb Chuck Roast ▢ Mesquite Peppercorn Lager Rub ▢ 1 Bottle of Guinness Beer ▢ 1 Cup Beef Broth ▢ Slider Buns of Choice ▢ Pickled Red Onions Beer Cheese: ▢ ¼ cup AP Flour▢ ¼ cup Unsalted Butter▢ 1 Cup Whole Milk▢ 1 Cup Guinness Beer▢ Honey Mustard IPA Rub▢ 2 Cups Shredded Cheddar Cheese ▢ ¼ cup AP Flour ▢ ¼ cup Unsalted Butter ▢ 1 Cup Whole Milk ▢ 1 Cup Guinness Beer ▢ Honey Mustard IPA Rub ▢ 2 Cups Shredded Cheddar Cheese Pulled Beef: Pre heat smoker to 275 degrees. Season Chuck Roast with OTFC Mesquite Peppercorn Lager. Smoke Roast until it reaches 165 degrees internally, approx. 2 hours.Remove Chuck Roast from the smoker and cut into large, 2” x 2”, chunks. Place into a Dutch oven, cover with Guinness beer and beef broth. Add extra Mesquite Peppercorn Lager seasoning.Cover Dutch over and return to the smoker at 275 Degrees. At this temperature the roast should be at a low simmer. Cook for an additional 2-hours, or until the beef is pull apart tender.Remove the Dutch oven from the smoker and shred beef with 2 forks. Cover to keep warm while prepping the beer cheese. Pre heat smoker to 275 degrees. Season Chuck Roast with OTFC Mesquite Peppercorn Lager. Smoke Roast until it reaches 165 degrees internally, approx. 2 hours. Pre heat smoker to 275 degrees. Season Chuck Roast with OTFC Mesquite Peppercorn Lager. Smoke Roast until it reaches 165 degrees internally, approx. 2 hours. Remove Chuck Roast from the smoker and cut into large, 2” x 2”, chunks. Place into a Dutch oven, cover with Guinness beer and beef broth. Add extra Mesquite Peppercorn Lager seasoning. Remove Chuck Roast from the smoker and cut into large, 2” x 2”, chunks. Place into a Dutch oven, cover with Guinness beer and beef broth. Add extra Mesquite Peppercorn Lager seasoning. Cover Dutch over and return to the smoker at 275 Degrees. At this temperature the roast should be at a low simmer. Cook for an additional 2-hours, or until the beef is pull apart tender. Cover Dutch over and return to the smoker at 275 Degrees. At this temperature the roast should be at a low simmer. Cook for an additional 2-hours, or until the beef is pull apart tender. Remove the Dutch oven from the smoker and shred beef with 2 forks. Cover to keep warm while prepping the beer cheese. Remove the Dutch oven from the smoker and shred beef with 2 forks. Cover to keep warm while prepping the beer cheese. Beer Cheese: Heat a 10” cast iron skillet over medium heat. Melt butter in pan and whisk in the flour. Cook the roux until a medium brown color is achieved, 3-5 min.Lower heat and slowly whisk in the milk and beer. Cook until the mixture slightly thickens and is smooth, whisking occasionally. Another 3-5 min.Remove pan from the heat and slowly add in the cheese, stirring continuously. If the pan is too hot or the cheese is added too fast, the sauce may break.Sauce can be kept warm over very low heat, stirring occasionally. Heat a 10” cast iron skillet over medium heat. Melt butter in pan and whisk in the flour. Cook the roux until a medium brown color is achieved, 3-5 min. Heat a 10” cast iron skillet over medium heat. Melt butter in pan and whisk in the flour. Cook the roux until a medium brown color is achieved, 3-5 min. Lower heat and slowly whisk in the milk and beer. Cook until the mixture slightly thickens and is smooth, whisking occasionally. Another 3-5 min. Lower heat and slowly whisk in the milk and beer. Cook until the mixture slightly thickens and is smooth, whisking occasionally. Another 3-5 min. Remove pan from the heat and slowly add in the cheese, stirring continuously. If the pan is too hot or the cheese is added too fast, the sauce may break. Remove pan from the heat and slowly add in the cheese, stirring continuously. If the pan is too hot or the cheese is added too fast, the sauce may break. Sauce can be kept warm over very low heat, stirring occasionally. Sauce can be kept warm over very low heat, stirring occasionally. Building The Sliders: On a baking sheet, slice a 12 pack of rolls in half. These can be store bought or homemade.Add a healthy layer of the Pulled Beef. Then a layer of Beer Cheese. Finishing with a layer of pickled onions. Place tops back on buns.Place the entire tray of sliders into the smoker at 300 degrees for 5-7 min to warm up. Serve and enjoy! On a baking sheet, slice a 12 pack of rolls in half. These can be store bought or homemade. On a baking sheet, slice a 12 pack of rolls in half. These can be store bought or homemade. Add a healthy layer of the Pulled Beef. Then a layer of Beer Cheese. Finishing with a layer of pickled onions. Place tops back on buns. Add a healthy layer of the Pulled Beef. Then a layer of Beer Cheese. Finishing with a layer of pickled onions. Place tops back on buns. Place the entire tray of sliders into the smoker at 300 degrees for 5-7 min to warm up. Serve and enjoy! Place the entire tray of sliders into the smoker at 300 degrees for 5-7 min to warm up. Serve and enjoy! Calories: 277kcal | Carbohydrates: 4g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 267mg | Potassium: 311mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Calcium: 174mg | Iron: 2mg Jeremy Whitelaw Jeremy is a small business owner by day; a private chef to a wife and two kiddos by night and creator behind The Kitchen Whitelaw. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love. Exploring new recipes, creating new dishes, and teaching new techniques.