Pulled Beef Sliders
Not just a beef burger… these pulled beef sliders are a nutrient-rich meal your family will love.
Made with slow cooked Australian beef and homemade coleslaw on a sweet potato ‘bun’ these mini beef burgers are not only delicious but are healthy for you too. Using real food ingredients the recipe is free from grains/gluten, dairy and preservatives.
What are the key ingredients that make this a nutritionally balanced and satisfying meal?
Pulled beef - a slow cooked source of red meat, easily digested and rich in protein, iron and other important nutrients. Also contains satiating fats keeping you fuller for longer.
Sweet potato buns - provide a source of complex carbohydrates; a great whole-food, gluten free alternative to buns. Sweet potato also promotes beneficial gut bacteria.
Coleslaw - made with colourful vegetables containing vitamins, minerals, fibre and antioxidants in a gut friendly, dairy free coconut yoghurt dressing.
Is red meat healthy for you?
Check out my latest blog post 'Is red meat healthy for you?' for all about red meat and its place in a nutritious diet.
Pulled Beef Sliders
- 1 - 1.5kg beef bolar roast
- 3-4 cloves garlic, crushed
- 2 1/2 cups (680g) passata tomato puree
- 1 cup (250ml) beef stock/ broth
- 1/3 cup (80ml) olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp smoked paprika
- 3 tsp sweet paprika
- 3 tsp ground cumin
- 1 tsp ground turmeric
- Pinch black pepper
- Pinch good quality salt
- 3 large sweet potatoes
- 1/4 purple cabbage, finely shredded
- 1 large carrot, julienned
- 2 spring onions, finely chopped
- 1/2 cup fresh parsley, chopped
- 1 cup unsweetened coconut yoghurt
- 1 tbsp fresh lemon juice
- 1/8 tsp dry mustard powder
- Place garlic, tomato puree, stock, olive oil, apple cider vinegar and spices into a slow cooker (or deep roasting tray) and combine well.
- Place beef into marinade and cook in slow cooker on low for 6 hours (or cover roasting tray and cook in a slow equivalent oven) or until meat is tender and pulls apart easily. Add a pinch of good quality salt to your liking.
- In final 60 minutes of cooking time, slice sweet potato into 1/2cm thick rounds and brush both sides with olive oil. Place onto a lined baking tray and bake in oven for 30 minutes each side or until golden and tender.
- Meanwhile, prepare coleslaw by combining all ingredients well. Set aside in fridge until ready to serve.
- Once meat is tender remove from heat and use two forks to shred meat and stir through the remaining sauce.
- Assemble sliders by layering a slice of sweet potato with coleslaw, shredded meat and top with another sweet potato slice to create a burger (use short skewers to hold together if needed).
- The quantities to make the pulled beef make a generous amount. Leftovers can be frozen.
This recipe was custom designed by nutritionist, naturopath and recipe developer Casey-Lee Lyons for Australian Beef © Live Love Nourish ® 2017. All rights reserved.