MVP Pulled Beef Sandwiches Coleslaw (Printable)

Tender pulled beef with tangy coleslaw on soft brioche buns, ideal for casual meals or game day.

# Ingredient List:

→ For the Pulled Beef

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→ For the Coleslaw

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→ For Assembly

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# How to Make:

01 - Preheat oven to 300°F. Pat the beef dry with paper towels and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear beef on all sides until browned, about 3–4 minutes per side. Remove and set aside. In the same pot, add onion and garlic, sautéing until softened, about 3 minutes. Add smoked paprika, brown sugar, cumin, and chili powder, stirring for 1 minute. Return beef to the pot. Add beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce. Bring to a simmer, cover, and transfer to the oven. Cook for 4 hours, or until beef is very tender and shreds easily. Remove beef from the pot, shred using two forks while discarding excess fat, and return shredded beef to sauce, mixing well. Keep warm.
02 - In a large bowl, combine shredded green and red cabbage with grated carrots. In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Toss vegetables with dressing until evenly coated. Refrigerate until ready to serve.
03 - Lightly toast the buns if desired. Pile generous portions of warm pulled beef onto the bottom half of each bun. Top with chilled coleslaw. Drizzle with extra barbecue sauce if desired, place the top bun on, and serve immediately.

# Expert Tips:

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  • The beef becomes impossibly tender after four hours in the oven, practically shredding itself
  • That creamy tangy coleslaw cuts through the rich meat like magic
  • Everything can be made ahead so you are actually hanging out with people instead of stuck in the kitchen
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  • Rushing the searing step is the biggest mistake you can make because that browned surface is where all the deep flavor lives
  • The beef needs to cool slightly before shredding or it will just steam instead of pull apart into those perfect strands
  • Letting the coleslaw sit for at least 30 minutes transforms it from just dressed vegetables to something that actually tastes like a cohesive side
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  • Pat that beef completely dry before searing or you will steam it instead of getting that gorgeous crust
  • Use a fork to test if the beef is done, it should slide in and out with absolutely no resistance
  • Toast the buns cut-side down in a dry pan for the best texture that will not get soggy

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