Pulled Beef Sliders

Name: Pulled Beef Sliders
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: Modern Kerala Fusion
Ingredients: 1 kg beef brisket or chuck; 1 tablespoon turmeric powder; 1½ teaspoons fine salt; 400 ml beef stock; 2 tablespoons coconut oil; 2 medium onions, thinly sliced; 2 tablespoons ginger-garlic paste; 1 tablespoon coriander powder; 1 teaspoon Kashmiri red chilli powder; 1 teaspoon ground black pepper; 2 sprigs curry leaves; 12 small brioche or potato buns; 1 small red onion, thinly sliced; 2 tablespoons lime juice; 2 tablespoons chopped coriander

About Pulled Beef Sliders

Pulled Beef Sliders are a modern Kerala-inspired dish that brings slow-cooked shredded beef into a soft bun format. The beef is cooked until tender, then pulled through a rich onion, curry-leaf and spice masala so it is full of flavour without becoming wet or messy inside the bun.

This is not a traditional Kerala preparation. It uses the flavour direction of Kerala beef roast and onion-based masala dishes in a format that works well for casual dining, parties, pop-ups, catering and modern restaurant menus.

The beef should be tender enough to shred easily, while the masala should be reduced enough to cling to the meat. A fresh slaw, pickled onion, cucumber or a cooling yoghurt-based topping can help balance the richness and add contrast.

Cooking Pulled Beef Sliders Outside Its Home Region

For home cooks, South Indian caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, the key is selecting a beef cut that shreds properly after slow cooking.

For home cooks, beef chuck, brisket, shin or braising steak work well. Cook the beef slowly until tender, then pull it apart with forks and fold it through the reduced onion-and-spice base. Soft brioche buns, potato rolls or slider buns are practical choices, but avoid overfilling them so the sliders remain easy to eat.

For professional kitchens, the beef can be cooked and pulled in advance, then reheated in smaller batches with a little reserved sauce or stock to keep it moist. Buns, fillings and fresh toppings should be held separately and assembled close to service to prevent sogginess. Measured beef portions help keep each slider consistent and commercially practical.

This is a Kerala-inspired modern dish rather than a traditional recipe. Its strength comes from pairing the rich, slow-cooked character of Kerala-style beef with a familiar, approachable slider format.

Pulled Beef Sliders

CoChilli pro

Servings

6 servings

Prep Time

25 minutes

Cook Time

2 hours 15 minutes

Cuisine

Modern Kerala Fusion

Ingredients

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1 kg beef brisket or chuck
1 tablespoon turmeric powder
1½ teaspoons fine salt
400 ml beef stock
2 tablespoons coconut oil
2 medium onions, thinly sliced
2 tablespoons ginger-garlic paste
1 tablespoon coriander powder
1 teaspoon Kashmiri red chilli powder
1 teaspoon ground black pepper
2 sprigs curry leaves

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12 small brioche or potato buns
1 small red onion, thinly sliced
2 tablespoons lime juice
2 tablespoons chopped coriander

Directions

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Cook beef with turmeric, salt and stock until fork-tender. Shred, reserving the cooking liquid.

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Heat coconut oil and cook onions with curry leaves until deep golden. Add ginger-garlic paste and spice powders.
Add shredded beef and enough reserved liquid to make a sticky coating. Cook until the masala clings.

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Mix red onion with lime juice and a pinch of salt.
Fill warm buns with pulled beef, pickled onion and coriander.

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A More Practical Route to Pulled Beef Sliders

Pulled Beef Sliders are a modern street-food application that need tender pulled beef and a concentrated onion-roast coating that holds well inside a bun. Slow cooking and reducing that flavour base from scratch can take time. For a more practical route to this rich slider filling, explore the CoChilli Pro product used for this dish below.