Sliders with pickled pepper aioli and chow chow are the ultimate party treat—tender beef, gently spiced, melts into tangy pickled veggies and gooey cheese, all cradled in pillowy-soft rolls. Each bite is bright, creamy, and full of crunch, bringing people together around bold, vibrant flavour.
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.
Enjoy these sliders in moderation—Nutri-Score D reflects the richer beef, cheese, and brioche, but chow chow and pickles add fibre and veggies. These are party sliders, not an everyday lunch.
Ingredients
Beefy Italian Sliders
- 450g/1lb boneless beef short ribs or brisket
- 1 tbsp neutral oil
- ½ brown onion, roughly chopped
- 3 garlic cloves, thinly sliced
- 480ml/16fl oz reduced-salt beef stock
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp gravy browning
- ½ tsp celery seeds
- ½ tsp dried red chilli flakes
- ½ tsp sweet or hot paprika
- 1 x 12-piece pack slider rolls or brioche rolls (kept attached if possible)
- ½ jar pickled mixed vegetables, drained and chopped
- 100g/3½oz sliced provolone or fontina cheese
- Salt and freshly ground black pepper
Pickled Pepper Aioli
- 150g/5½oz mayonnaise
- 3 large pickled peppers from a jar, deseeded and chopped
- 30ml/2 tbsp pickled pepper brine (from the jar)
- 1 garlic clove, crushed
Chow Chow
- 100g/3½oz green cabbage, chopped
- 100g/3½oz turnip, peeled and diced
- ½ brown onion, diced
- ½ green tomato, diced
- 1 small jalapeño, deseeded and chopped
- ½ tbsp salt
- 60ml/2fl oz apple cider vinegar
- 30ml/1fl oz white vinegar
- 30g/1oz caster sugar
- 1 whole clove
- ½ cinnamon stick
- ½ star anise
- ¼ tsp ground turmeric
Customise
- Try pulled chicken for a lighter slider
- Swap provolone for cheddar or mozzarella
- Blend in jalapeño to the aioli for extra heat
- Use store-bought relish if short on time for chow chow
- Serve in mini ciabatta instead of brioche for more bite
Method
Pickled Pepper Aioli
Place mayonnaise, pickled peppers, pickled pepper brine, and crushed garlic into a food processor. Pulse until well mixed but still a bit chunky. Spoon into a bowl and chill.
Chow Chow
Mix cabbage, turnip, onion, tomato, and jalapeño with salt in a large bowl. Store in an airtight container in the fridge overnight for a crunchy dry brine.
Drain and Pickle Veggies
Next day, rinse and drain the salted veg in a colander. Press lightly to remove excess liquid.
Prepare Pickling Liquid
Bring apple cider vinegar, white vinegar, caster sugar, and 30ml water to a boil in a small saucepan.
Pack and Pickle
Put clove, cinnamon stick, star anise, and turmeric in a sterilised heatproof jar. Add the brined veg, then pour over the hot pickling liquid. Ensure the veg is covered (pour off excess liquid if needed). Seal and chill for at least 24 hours.
Slow-Cook the Beef
Preheat oven to 165C/145C Fan/Gas 3. Season beef with salt and pepper. In a casserole, heat oil and sear the beef 2–3 mins per side. Remove beef and set aside.
Deglaze and Simmer
Sauté onion for 1 minute, add garlic, and cook for 30 seconds more. Pour in beef stock, scraping up bits. Stir in all spices and seasonings. Return beef to the pot, cover and bring to the simmer. Roast in the oven for 3–4 hours until beef is very tender.
Shred and Cool
Shred beef with forks, let cool in the cooking juices. Taste and season as needed.
Assemble Sliders
Raise oven temp to 180C/160C Fan/Gas 4. Line a tin with foil. Slice slider rolls as one block. Place bottoms in tin, layer with drained, shredded beef, pickled vegetables and sliced cheese. Spread aioli on the cut surface of the tops and place over the filling. Cover with foil.
Bake and Serve
Bake 20 minutes covered, then 10 minutes uncovered until golden and cheese oozes. Rest 5 minutes, then pull apart to serve with tangy chow chow alongside.
Suggested Wine Pairing
Sliders with pickled pepper aioli and chow chow pair perfectly with juicy, low-tannin reds and fresh, lively whites that cut through the richness and spice.
- Majestic: Beefsteak Club Malbec
Soft, plummy Malbec brings ripe richness but won’t overpower the beef or spice. Perfect for slider-style party food. - Tesco: Tesco Finest Gavi
Crisp, citrusy and floral, this white lifts the tangy pickles and creamy aioli, and refreshes the palate between bites. - Sainsbury’s: Taste the Difference Beaujolais Villages
Bright cherry fruit, soft tannins, and a cool finish echo the sliders’ bold flavours and zest.
What can you serve with this
- Sweet potato fries: Sweet, crispy and perfect for dipping in extra aioli.
- Pickle spear: Sharp and crunchy, matches chow chow’s zestiness.
- Creamy slaw: Adds coolness and extra crunch on the side.
- Potato salad: Classic BBQ food, goes great with beef and pickles.
- Corn on the cob: Sweet, buttery kernels round out every bite.
FAQs for Sliders with Pickled Pepper Aioli and Chow Chow
- Can I make the beef ahead? Absolutely—slow cook, shred, and chill up to 2 days before sliding into buns.
- What is chow chow? It’s a tangy pickled relish made from cabbage, root veg and spice—South US classic!
- What’s pickled pepper aioli taste like? Creamy, garlicky, with a bright, zesty tang and subtle heat from the peppers.
- Can I skip the cheese in sliders? Of course. Use more pickled veg or add cooked mushrooms for a punchy, dairy-free slider.
- Are these sliders spicy? They have a gentle heat from chilli and pickled pepper, but nothing that’ll blow your head off.
- How do you slice through slider rolls as one? Use a large bread knife and cut horizontally, keeping the rolls joined together for easy layering.
- What other meats work instead? Pulled pork, shredded chicken, or even slow-cooked jackfruit for a veggie version.
- How long does pickled chow chow last? Up to two weeks, chilled and covered in its brine.
- Does the aioli need eggs? No, ready-made mayo works great and keeps things easy.
Nutri-score Health Check
Sliders with pickled pepper aioli and chow chow rate Nutri-Score D—mainly because of the soft rolls, cheese, and slow-cooked beef. Still, pickled veg and chow chow boost fibre and add extra nutrients for homemade balance.
Positive Factors
- Homemade pickles: Adds fibre and vitamins
- Lean beef (brisket/short rib): Good source of protein
- Onion, cabbage, turnip, tomato: Extra veggies for crunch and colour
Negative Factors
- Brioche rolls: White bread means low fibre, high sugar
- Provolone cheese: Higher in fat and salt
- Mayo-based aioli: Rich and creamy, so use as a treat
Nutri-score is calculated automatically from the recipe ingredients—treat it as a balanced guide for sharing at parties.