Roast beef sliders are a classic appetizer and party bite. However, this Roast Beef Sliders recipe with Caribbean Slaw takes the deliciousness up a notch to create a unique appetizer.
This recipe is inspired by one of my favorite Caribbean chefs, Helmi Smeulders. Her latest book, Island Vibes: The Joy of Caribbean Cooking, is filled with flavorful modern Caribbean recipes like the Caribbean Slaw feature here.
In this recipe, the buns are brushed with aromatic garlic and fresh herbs to add an extra kick, while the Caribbean slaw adds balance due to its fresh and zesty taste. The roast beef is sliced into thin layers making it easier to eat and providing the umami flavor from the meat in every bite.
How to Make Roast Beef in the Oven
There a few ways to make roast beef. For example, you can roast it in the oven, grill it on a BBQ, or you can use an Instant Pot or Crock. While I’m sure there are many more methods out there, the method used in this recipe is with a traditional oven. Something most home cooks possess.
Resting the Meat Before and After
If the meat is cold, I recommend letting the meat rest for 1-2 hours before seasoning. Letting the meat rest beforehand allows for even cooking. The center will get to temperature quicker which avoids the “outer” meat to dry out and overcook.
Resting the meat afterward, before slicing, ensures that all the juices stay inside making the meat more tender. Plus meat will continue cooking while resting, which is why you always want to take out your meat at the right temperature.
“Should I tie up my roast?”
Tying your roast isn’t an absolute must, but it has some advantages. For the Roast Beef Sliders recipe, specifically, tying the roast helps the meat maintain its shape. This means that you will get nice round slices that fit the shape of the bun better. If you don’t know how to tie a roast, then check this quick tutorial here.
Best Cuts for Roast Beef
Choosing the right cut is important when making roast beef. I recommend going to a butcher as they have better quality meat and, more importantly, they can help you choose the right cut. I found it hard to find a good cut in local supermarkets. At a glance, these are the best type of cuts for roast beef sliders:
- Eye of Round
- Rib Roast
- Top Roast
How to make Roast Beef Sliders
Step 1: Prepare the Meat
The first step to making this Roast Beef Sliders recipe is preparing the meat. After you let the meat come to room temperature, tie it up (if you want to) and coat it generously with the herbs. Put the meat on a roasting rack and place it in a pre-heated oven.
Step 2: Roast
You start the roasting process by having your oven on high heat to sear the skin. Then you turn down your oven so that the meat can cook internally. Always use a digital thermometer when roasting meat because every oven is different.
You’re looking for a temperature of 104°F/40°C for rare as it will rise to 130°F-132°F/54-56°C (medium-rare) after you let it sit. For medium, you’re looking for 118°F/48°C and it will rise to 149°F/65°C when rested.
Anything beyond medium is going to make the beef tough, which is why I recommend staying at 104°F/40°C.
Step 3: Bake the Buns
To add some extra flavor, grease the bun with the melted herb butter. After placing it in the oven, make sure to keep an eye on it to avoid it getting burned.
Step 4: Make the Slaw
Making the slaw is the easiest part. While roast is in the oven, make everything for the Caribbean slaw. You can even mix it with the dressing and store it in the fridge (if it’s a few hours before serving). Don’t worry, it won’t get soggy. Assemble the roast beef sliders by adding the roast beef slices first then followed by the Caribbean Slaw. Serve immediately.
Frequently Asked Questions
One of the ways to keep your sliders fresh and prevent them from getting soggy is by baking or toasting the slider bun. Baking or toasting your slider buns enables them to hold longer and takes more time for the sauces to make them soggy.
This recipe is designed to create juicy and tender roast beef. My recommendation to tender roast beef is to stick to rare instead of medium.
You’re looking for a temperature of 104°F/40°C for rare as it will rise to 130°F-132°F/54-56°C (medium-rare) after you let it sit. For medium, you’re looking for 118°F/48°C and it will rise to 149°F/65°C when rested. Cooking time differs highly from oven to oven, so I want to refrain from cooking time. Use a digital thermometer instead to measure accurately when the meat is done.
Roast Beef Sliders Recipe with Caribbean Slaw
- 1 lb. (450 gr) rump roast (room temperature)
- 3 tsp. rosemary ( chopped)
- 3 tsp. fresh thyme leaves (chopped)
- 4 cloves garlic (chopped)
- 4 tbsp. extra virgin olive oil
- 4 tbsp. unsalted butter
- salt and pepper (to taste)
- 10 mini buns
- 1 cup (50 gr) red cabbage (thinly sliced; packed)
- 1 cup (75 gr) white cabbage (thinly sliced; packed)
- ½ cup (75 gr) carrot (julienned)
- ½ cup red onion (thinly sliced)
- ¼ cup (60 ml) fresh mango (pureed)
- 1 tbsp. lime juice (fresh )
- 3 tbsp. extra virgin olive oil
- 4 tbsp. fresh cilantro (chopped)
- ½ tsp. Habanero chili (finely minced)
- Salt and pepper (to taste)
- Recommended: let the roast sit uncovered at room temperature for 1 to 2 hours.
- Preheat oven to 450°F/230°C.
- In a small bowl, combine oil, garlic, rosemary, thyme, and salt and pepper to taste. Rub all over roast. Tie the roast (optional, see note 1) and place it in a roasting pan fitted with a roasting rack. Roast for 15 minutes then reduce the heat to 620°F/325°C.
- Continue roasting until the meat reaches a temperature of 104°F/40°C (for rare, see note 2). Let the meat rest for 15 to 30 minutes.
- In the meantime, place all the vegetables for the coleslaw in a bowl. Mix the mango juice, lime juice, olive oil, cilantro, and Habanero in a separate bowl. Season with salt and pepper. Drizzle the dressing over the vegetables and toss to coat. Set aside.
- Once the meat is done, cut it into very thin slices. Place one or two slices on top of the lower bun followed by the Caribbean Coleslaw and the top bun. Serve immediately.
- If you need help tying the meat, check this tutorial.
- Use a digital thermometer to measure the temperature as every oven is different.