Irresistible Guinness Beef Sliders: Tender Braised Pulled Beef with Creamy Dairy-Free ‘Cheese’ Sauce
Prepare to delight your taste buds with these incredible Guinness Beef Sliders! This recipe features an abundance of tender, juicy shredded beef, slow-cooked to perfection in a rich Guinness stout beer, infused with aromatic garlic and onions. The resulting melt-in-your-mouth pulled beef is then generously piled onto soft brioche buns and crowned with a luscious, dairy-free Guinness ‘cheese’ sauce, crafted from creamy cashews. It’s a hearty, flavorful, and surprisingly easy dish that’s perfect for any occasion, especially your St. Patrick’s Day celebrations!
While these may not be your typical quick-bake recipe, these Guinness braised beef sliders have become a beloved tradition in my kitchen, especially around St. Patrick’s Day. After years of perfecting this recipe, I’m thrilled to finally share it with you. The slow-cooking process guarantees a depth of flavor and tenderness that simply can’t be rushed, making every bite a truly satisfying experience.
If you’re a fan of delicious sliders but find yourself short on time, you might also love these incredibly quick and easy air fryer ham and cheese sliders. They can be ready and on your table in under 25 minutes, offering a fantastic alternative for those busy weeknights!
Table of Contents
- Why You’ll Love These Pulled Beef Sliders
- Essential Ingredients & Smart Substitutions
- What Does It Mean to ‘Braise’ Beef? Unlocking Flavor and Tenderness
- Step-by-Step: How to Braise Beef with Guinness
- Crafting the Creamy Cashew ‘Cheese’ Sauce
- Storage and Reheating Tips for Braised Beef
- Guinness Beef Sliders: Your Questions Answered
- Pro Tips for Perfect Guinness Beef Sliders
- Creative Ways to Serve Guinness Braised Beef
- More Festive Recipes for St. Patrick’s Day
Why You’ll Love These Pulled Beef Sliders
These Guinness Beef Sliders are more than just a meal; they’re an experience. Here’s why this recipe will quickly become a favorite in your household:
- Unbelievably Tender: The magic of braising means the beef is slow-cooked over several hours, transforming even a tougher cut into succulent, fall-apart perfection. Each strand of beef is infused with flavor and retains its juiciness, making for an incredibly satisfying bite.
- Richly Flavorful: The combination of dark Guinness stout, pungent garlic, and sweet onions creates a deeply savory and complex flavor profile that beautifully complements the beef. It’s a robust, comforting taste that truly stands out.
- Surprisingly Easy & Hands-Off: While it takes time, the actual effort involved in making this dish is minimal. After an initial sear and quick sauté, your oven does most of the work, slowly braising the beef to tenderness. This makes it ideal for weekend cooking or when you want a gourmet meal without constant attention.
- Perfect for a Crowd: This recipe yields a generous batch of about 12-14 sliders, making it perfect for entertaining, game day parties, or feeding a hungry family. The small slider format is also excellent for portion control and easy serving.
- Fantastic Make-Ahead Option: The braised beef can be prepared a day or two in advance, allowing the flavors to meld even further. Simply reheat before assembling your sliders for stress-free meal prep. This convenience makes it a perfect choice for special occasions.
- Dairy-Free Delight: The creamy cashew ‘cheese’ sauce provides all the rich, savory tang you’d expect from a traditional cheese sauce, but without any dairy. It’s a fantastic option for those with dietary restrictions or anyone looking for a healthier alternative.
Essential Ingredients & Smart Substitutions
Crafting these delicious sliders begins with selecting the right ingredients. Below is a detailed look at what you’ll need, along with helpful notes on why certain ingredients are chosen and potential substitutions. The complete list of precise quantities can be found in the recipe card at the end of this post.
- Chuck or Blade Roast: These are excellent choices for braising. They are tougher, less expensive cuts of beef, characterized by a good amount of marbling (fat woven through the muscle). This fat and connective tissue break down beautifully during slow cooking, resulting in incredibly tender, moist, and flavorful shredded beef. For this recipe, a 2-pound boneless roast works wonderfully, but bone-in cuts also yield fantastic results, often contributing even more depth to the braising liquid.
- Fresh Garlic: We recommend 5-6 cloves of minced fresh garlic to impart maximum robust flavor into the beef and braising liquid. While garlic powder can be used in a pinch, it simply won’t offer the same vibrant taste.
- Yellow Onion: One large yellow onion, diced into small pieces, provides a foundational sweetness and aromatic base for the braised beef. Shallots (3-4) can be used as a milder, more delicate alternative if preferred.
- Guinness Beer: A key ingredient! One can (440 ml) of Guinness stout is used as the primary braising liquid. Its rich, malty, and slightly bitter notes contribute significantly to the beef’s savory flavor and also help to tenderize the meat. Don’t worry, the alcohol cooks off during the long braising process, leaving behind only its delicious essence. You’ll reserve a portion of the beer for the cheese sauce.
- Raw Cashews: The secret to our dairy-free ‘cheese’ sauce! Unsalted and unroasted cashews work best to create a smooth, creamy, and neutral base for the sauce. Soaking them is crucial for achieving that silky texture.
- Nutritional Yeast: This ingredient is essential for imparting that distinctly “cheesy” flavor without any dairy. It has a savory, umami-rich profile that mimics Parmesan cheese. Don’t confuse it with active dry yeast used for baking!
- Smoked Paprika: Adds a wonderful depth of flavor and a subtle smoky nuance to the cashew ‘cheese’ sauce, enhancing its savory profile.
- Olive Oil, Kosher Salt, and Ground Black Pepper: Standard pantry staples used for searing the beef and seasoning both the meat and the sauce.
- Mini Brioche Buns: The perfect vessel for our sliders, offering a soft, slightly sweet, and rich complement to the savory beef. Ciabatta rolls or other small buns can also be used.
What Does It Mean to ‘Braise’ Beef? Unlocking Flavor and Tenderness
Braising is a time-honored cooking technique that involves searing meat at a high temperature, then slowly cooking it in a small amount of liquid (like our Guinness stout) in a covered pot over low heat for an extended period. This “low and slow” method is particularly effective for transforming tougher, less expensive cuts of beef into incredibly tender, fall-apart deliciousness. The magic lies in how the long, gentle cooking breaks down tough connective tissues like collagen, turning them into gelatin, which adds richness and moisture to the meat.
To master the art of braising for these Guinness Beef Sliders, keep the following key considerations in mind:
- Brown the Meat First (Searing): This initial step is non-negotiable for maximizing flavor. Searing the beef on all sides before braising creates a rich, caramelized crust through the Maillard reaction. These browned bits, or ‘fond,’ stick to the bottom of the pan and become a crucial flavor base for your braising liquid.
- Build Layers of Flavor: Don’t just season the beef; season your braising liquid too! Incorporating aromatics like onions and garlic, along with other spices or herbs, adds complexity and depth that permeates the meat as it cooks.
- Deglaze the Pan: After searing the beef and sautéing your aromatics, add a splash of your braising liquid (Guinness, in this case) to the hot pan. Use a wooden spoon to scrape up all those flavorful browned bits from the bottom. This process, called deglazing, ensures all that delicious ‘fond’ is incorporated into your sauce.
- Mind the Braising Liquid Level: The goal is to partially submerge the beef, typically about half to two-thirds of the way. You want enough liquid to create a steamy environment for tenderizing, but not so much that the meat is fully covered and essentially boiling, which would strip away flavor rather than infusing it.
- Cover for Moisture Retention: Always braise with the pot tightly covered. This traps steam and moisture within the pot, creating a humid environment that helps the beef break down and become incredibly tender and juicy, preventing it from drying out.
Step-by-Step: How to Braise Beef with Guinness
Follow these simple steps to create perfectly braised Guinness beef that will be the star of your sliders:
- Begin by preheating your oven to 300°F (150°C). This low, consistent temperature is key for slow, even cooking.
- Heat a tablespoon of olive oil over medium-high heat in a sturdy Dutch oven or any oven-safe pot with a tight-fitting lid. Ensure the pot is large enough to accommodate the beef without overcrowding.
- Generously season your chuck or blade roast on all sides with kosher salt and ground black pepper. This initial seasoning is crucial for flavor development.
- Carefully place the seasoned roast into the hot pot and sear it on both sides for 3-4 minutes per side, or until a deep golden-brown crust forms. This searing step creates the rich ‘fond’ that builds the flavor foundation.
- Remove the seared roast from the pot and set it aside on a plate. Reduce the heat to medium, then add the minced garlic and diced onions to the pot. Sauté for a few minutes, stirring occasionally, until the onions are softened and translucent and the garlic is fragrant. Be careful not to burn the garlic.
- Pour a small amount of Guinness (about 1/4 cup) into the pot with the onions and garlic. Use a wooden spoon to gently scrape the bottom of the pot, loosening all those flavorful browned bits (fond) that stuck during the searing process. This is deglazing, and it concentrates flavor into your liquid.
- Return the seared beef roast to the pot, nestling it among the onions and garlic. Pour the remaining Guinness into the pot, ensuring you reserve approximately 1/2 cup for the cashew cheese sauce. The beef should be partially submerged in the liquid, about halfway.
- Cover the Dutch oven tightly with its lid and transfer it to your preheated oven. Cook for 2.5 to 3 hours, or until the beef is incredibly fork-tender and pulls apart effortlessly with gentle pressure from a fork. Cooking time may vary slightly depending on the size and cut of your roast.
- Once the beef is fully cooked and tender, leave it in the flavorful braising liquid. Using two forks, carefully pull the beef apart directly in the pot. The shredded beef will soak up even more of the delicious liquid, ensuring it remains moist and flavorful.
Crafting the Creamy Cashew ‘Cheese’ Sauce
While your beef is slowly braising to perfection in the oven, you can prepare the wonderfully creamy and dairy-free cashew ‘cheese’ sauce. This sauce adds a fantastic tangy, cheesy counterpoint to the rich beef.
- First, you’ll need to prepare your cashews. Place the raw cashews in a small heatproof dish and pour hot (not boiling) water over them, ensuring they are fully submerged. Let them soak for at least 30 minutes. This softens the cashews, which is essential for achieving a super smooth and creamy sauce.
- After soaking, drain the cashews thoroughly, discarding the soaking water. Transfer the softened cashews to a high-speed blender.
- Add the reserved 1/2 cup of Guinness beer (from the braising liquid), nutritional yeast, smoked paprika, one clove of garlic, and kosher salt to the blender.
- Blend on high speed until the mixture is completely smooth and creamy. This may take a few minutes, and you might need to stop and scrape down the sides of the blender a few times to ensure everything is incorporated. If the sauce appears too thick, you can add a tablespoon of water or a little more Guinness (if available) until it reaches your desired consistency.
- Once blended, pour the creamy cashew ‘cheese’ sauce into a glass dish or airtight container. Cover it and refrigerate until you’re ready to assemble your sliders. The sauce will thicken slightly as it chills.
Storage and Reheating Tips for Braised Beef
One of the many benefits of braised beef is that it often tastes even better the next day, once the flavors have had more time to meld. Here’s how to properly store and reheat your delicious Guinness beef:
Refrigerate: To store, shred the cooked beef and place it in a clean, airtight glass container. It’s crucial to include some of the braising liquid with the beef. This liquid not only preserves the flavor but also keeps the beef moist and prevents it from drying out. Stored this way, the beef will remain fresh and delicious in the refrigerator for 3-4 days.
Freeze: For longer storage, allow the braised beef to cool completely. Transfer it, along with its braising liquid, into a freezer-safe container or a heavy-duty freezer bag. Ensure there’s minimal air in the container or bag to prevent freezer burn. It can be safely stored in the freezer for 2-3 months.
Reheat: When you’re ready to enjoy your beef, ensure it thaws overnight in the refrigerator if frozen. Reheat the beef gently in its braising liquid to maintain its moisture and tenderness. You have several options for reheating:
- Microwave: For individual portions, place the beef and liquid in a microwave-safe dish and heat in 30-60 second intervals, stirring in between, until heated through.
- Oven: For larger quantities, transfer the beef and liquid to an oven-safe dish, cover it tightly with foil, and reheat in a 300°F (150°C) oven for 20-30 minutes, or until warmed through.
- Stovetop: Place the beef and liquid in a saucepan over medium-low heat. Stir occasionally, allowing it to gently simmer until thoroughly heated.
Always make sure the beef is reheated to an internal temperature of 165°F (74°C) for food safety.
Guinness Beef Sliders: Your Questions Answered
Both boneless and bone-in beef roasts will yield fantastic results for this recipe. While bone-in cuts can sometimes contribute a slightly richer flavor to the braising liquid due to marrow and collagen, the difference is often subtle, and boneless roasts are generally easier to handle and shred. I’ve personally used both with similar, excellent outcomes. For the specific batch photographed for this recipe, a boneless roast was used, proving that either option is a winner!
If your braised beef turns out tough, it’s almost always a sign that it simply needs more cooking time. Braising relies on a long, slow cook to break down tough connective tissues. Don’t worry, it’s easily remedied! Just place it back in the oven, covered, for another 20-30 minutes, then check for fork tenderness again. Repeat if necessary until it pulls apart effortlessly. Other potential culprits for tough beef include not having enough braising liquid (which leads to dry rather than moist cooking) or cooking at too high a temperature, which can seize the proteins and prevent proper tenderization.
Absolutely! While this recipe is written for the oven, a slow cooker is an excellent alternative for braising. After searing the beef and sautéing the aromatics on the stovetop (as described in steps 1-6), transfer everything to your slow cooker. Pour in the Guinness (reserving 1/2 cup for the sauce). Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender. The longer, slower cooking on low typically yields the most tender results.
Yes, you can easily adapt this recipe to be alcohol-free. Instead of Guinness, simply braise the beef in an equal amount of good quality beef stock or beef broth. You’ll still achieve incredibly tender beef with a rich, savory flavor, though it will lack the distinct malty notes that Guinness contributes. You can also add a tablespoon of balsamic vinegar to the beef stock for a touch more depth.
Pro Tips for Perfect Guinness Beef Sliders
- Adjust for Beef Size: The recipe assumes a roughly 2-pound beef roast. If your cut of beef is substantially smaller or larger, remember to adjust the quantities of the other ingredients (especially the braising liquid) and the cooking time accordingly. A larger roast will require more liquid and a longer cooking duration.
- Choose the Right Pot: I used a 4-quart Dutch oven, which was perfectly sized for a 2-pound roast. It’s crucial not to use anything smaller, as overcrowding the meat can hinder even searing and prevent proper braising, leading to tougher results. A good Dutch oven ensures even heat distribution and retains moisture beautifully.
- Alternative Braising Liquid: If Guinness isn’t available or if you prefer not to use alcohol, you can successfully braise the roast in beef stock or broth. The flavor profile will be slightly different but still delicious.
- Don’t Rush the Sear: That golden-brown crust on the beef isn’t just for looks; it’s vital for building deep, complex flavors. Ensure your pot is hot and don’t overcrowd the pan.
- Trust the Process: Braising is all about patience. The beef needs time for the connective tissues to break down. If it’s tough, it’s not done! Give it more time, checking every 20-30 minutes.
- Soak Cashews Properly: For the creamiest sauce, ensure your cashews are well-soaked in hot water. If you’re short on time, you can boil them for 10-15 minutes, but a longer hot soak is ideal.
- Taste and Adjust: Always taste your braising liquid and the cashew sauce before serving and adjust seasonings (salt, pepper, nutritional yeast for the sauce) as needed.
Creative Ways to Serve Guinness Braised Beef
While these irresistible Guinness Beef Sliders are our top choice, the tender, flavorful braised beef is incredibly versatile and can be enjoyed in many creative ways:
- Classic Sliders: Our preferred method! We love using mini brioche buns for their subtle sweetness and soft texture, which perfectly complements the savory beef. However, feel free to experiment with other small rolls or buns, like these easy cheddar cheese buns or even small ciabatta rolls.
- Beyond the Bun:
- Wraps & Tacos: Transform the beef into delicious wraps using large tortillas, or serve it in warm corn or flour tortillas for hearty pulled beef tacos. Top with your favorite taco fixings!
- Lettuce Wraps: For a lighter, low-carb option, spoon the pulled beef into crisp Boston lettuce leaves to create refreshing and healthy lettuce wraps or cups.
- Loaded Baked Potatoes or Fries: Pile the warm Guinness beef over fluffy baked potatoes, sweet potato fries, or crispy regular fries. Drizzle with the cashew cheese sauce and your favorite toppings like chives or a dollop of dairy-free sour cream.
- Pasta Sauce: Toss the shredded beef and a good amount of its braising liquid with your favorite pasta for a rich and comforting meal.
- Over Rice or Polenta: Serve the beef over a bed of creamy polenta, mashed potatoes, or steamed rice for a wholesome and satisfying main course.
- Topping Variations for Sliders:
- Guinness Cashew ‘Cheese’ Sauce: Our signature dairy-free topping, adding a creamy, tangy, and cheesy note.
- Coleslaw: A spoonful of mayo-free coleslaw adds a fantastic crunch and a refreshing contrast to the rich beef.
- Blue Cheese: For those who don’t need dairy-free, a sprinkle of crumbled blue cheese offers a sharp, pungent kick that pairs beautifully with the stout-braised beef.
- Pickled Red Onions: Add a zesty, tangy element and a beautiful pop of color.
- Crispy Fried Onions: For added texture and a savory crunch.
- Perfect Side Dishes: Since these sliders are relatively small, they pair wonderfully with a substantial side. I particularly enjoy serving them alongside crispy air fryer baby potatoes, a simple green salad, or some roasted vegetables.
More Festive Recipes for St. Patrick’s Day
- Decadent Chocolate Irish Whiskey Tart
- Refreshing Green Apple Irish Mule Cocktail
- Delightful Mint Chocolate Cupcakes
We hope you thoroughly enjoy creating and devouring these incredible Guinness Beef Sliders! If you make this recipe, we’d absolutely love to hear your thoughts and see your creations in the comments below!
HUNGRY FOR MORE? Follow Crumb Top Baking on Instagram, Pinterest and Facebook for more delicious recipes and baking inspiration!
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Guinness Beef Sliders (Braised Pulled Beef)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
- Author: Leanne
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 12 sliders
- Category: Dinner
- Method: Braise
- Cuisine: American
Description
These Guinness Beef Sliders are a true crowd-pleaser, featuring incredibly tender and juicy pulled beef that’s been slow-braised in rich Guinness stout beer, along with fragrant garlic and onions. Piled high on soft brioche buns and generously topped with a creamy, dairy-free Guinness cashew ‘cheese’ sauce, they offer a burst of robust flavor in every bite. Perfect for St. Patrick’s Day or any gathering where you want to impress with minimal fuss!
Ingredients
For the Braised Guinness Beef:
- 1 tablespoon olive oil
- 2 lb chuck/blade roast (boneless or bone-in)
- 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 sauce)
For the Dairy-Free Cashew ‘Cheese’ Sauce:
- 1 cup raw cashews (unsalted, unroasted)
- 1 cup hot water (for soaking cashews)
- 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 Assembling the Sliders:
- 12 mini brioche buns or similar small rolls.
Instructions
Part 1: Braise the Beef to Perfection
- Preheat your oven to 300°F (150°C).
- Heat the olive oil over medium-high heat in a heavy-bottomed Dutch oven or an oven-safe pot with a tight-fitting lid.
- Generously season the beef roast on both sides with kosher salt and ground black pepper.
- Carefully place the seasoned beef into the hot pot and sear each side for 3-4 minutes, or until a deep golden-brown crust has formed.
- Transfer the seared beef to a plate and set aside. Add the diced onion and minced garlic to the pot. Sauté for a few minutes until the onion softens and becomes translucent, and the garlic is fragrant.
- Pour a small splash of Guinness into the pot. Use a wooden spoon to gently scrape the bottom, incorporating all the flavorful browned bits into the liquid. This deglazing step is crucial for building depth of flavor.
- Return the seared beef to the pot, nestling it among the onions and garlic. Pour in the remaining Guinness beer, ensuring you reserve 1/2 cup of Guinness for the cashew cheese sauce. The beef should be partially submerged in the liquid.
- Cover the pot tightly with its lid and transfer it to the preheated oven. Cook for 2.5 – 3 hours, or until the beef is incredibly fork-tender and pulls apart easily with minimal effort. Cooking time can vary.
- Once cooked, leave the beef in the braising liquid. Using two forks, carefully pull the beef apart directly in the pot. The shredded beef will continue to soak up the delicious liquid, ensuring it stays moist and flavorful.
Part 2: Craft the Creamy Dairy-Free Cashew ‘Cheese’ Sauce
- While the beef is braising, place the raw cashews in a small dish and cover them with hot water. Let them soak for at least 30 minutes to soften.
- Drain the soaked cashews thoroughly, then add them to a high-speed blender. Also add the reserved 1/2 cup of Guinness, nutritional yeast, a single garlic clove, smoked paprika, and kosher salt. Blend on high until the sauce is completely smooth and creamy.
- Pour the finished cashew cheese sauce into a glass dish or container. Cover it and refrigerate until you are ready to assemble the sliders. The sauce will thicken slightly as it cools.
Part 3: Assemble Your Irresistible Guinness Beef Sliders
- Carefully slice your mini brioche buns or rolls in half. Pile a generous amount of the warm, shredded Guinness beef onto the bottom half of each bun.
- Drizzle a spoonful (or more!) of the creamy cashew ‘cheese’ sauce over the beef. Place the top half of the bun on, and serve immediately. Enjoy!
Notes
- You can use either a boneless or bone-in chuck/blade roast for this recipe. Both yield excellent results, with bone-in potentially adding a little extra depth of flavor to the braising liquid.
- For a 2-pound roast, a 4-quart Dutch oven is the ideal size. Using a smaller pot might overcrowd the meat, affecting searing and overall tenderness. Ensure there’s enough space for proper heat circulation.
- If your beef remains tough after the initial 3 hours of cooking, simply return it to the oven, covered, for an additional 20-30 minutes. Braising time can vary, and the beef is ready when it is effortlessly fork-tender.
- For an alcohol-free version, or if you don’t have Guinness, you can substitute the beer with an equal amount of good quality beef stock or broth for the braising liquid. The cashew sauce can then be made with beef stock or water if you prefer to avoid the Guinness flavor there too.
- For more detailed advice, ingredient explanations, serving suggestions, and troubleshooting tips, please refer to the sections above the recipe card. These provide valuable insights to ensure your Guinness Beef Sliders are a resounding success!