Oxtail Sliders with Zesty Slaw — A Z Eats Main Ingredient Remix

Oxtail Sliders with Zesty Slaw — A Z Eats Main Ingredient Remix
When luxury meat meets handheld joy.

Bestie. Let’s have some fun with tradition. We’ve already shown oxtail in its rich, slow-simmered glory. Now we’re flipping the script. This is Z Eats Oxtail Sliders—a remix of your favorite stewed oxtail turned into mini pulled pork-style sandwiches. Juicy, tender meat shredded to perfection, stacked on soft buns with a zingy slaw for crunch, balance, and that lil' extra drama.

Perfect for summer parties, brunch, or when you want to show off without doing too much.

For the Oxtail:

(You already know this part, but here’s the slider twist)

• 2.5 – 3 lbs oxtail (cooked using the Stewed Oxtail with Spinnaz recipe—minus the potato and spinnaz)

• Remove bones, shred meat once tender

• Skim fat and reduce some of the leftover gravy into a sticky, bold slider sauce (optional: whisk in a lil ketchup, or a splash of hot sauce)

For the Zesty Coleslaw:

• 2 cups shredded cabbage (mix of green and purple is chef’s kiss)

• 1/2 cup shredded carrots

• 2–3 tbsp mayo

• 1 tsp honey or sugar

• 1 tsp apple cider vinegar or lime juice

• Dash of Z Eats Green Seasoning or finely chopped scallion

• Salt & black pepper to taste

• Optional: pinch of red pepper flakes for heat

For Assembly:

• 8–10 slider buns or mini brioche rolls

• Butter for toasting (don’t skip this, bestie)

• Optional toppings: pickled onions, pepper jelly, melted cheese (if you’re bold like that)

Instructions:

1. Make the Slaw:
In a bowl, mix cabbage and carrots. In a smaller bowl, whisk together mayo, vinegar or lime, honey, green seasoning, salt, and pepper. Combine with the veg and toss to coat. Let it chill in the fridge while you handle the meat—because a good slaw gets better with a little rest.

2. Shred the Oxtail:
Once your oxtail is falling off the bone, carefully remove bones and excess fat. Shred the meat with a fork. Pour in just enough reduced gravy to coat the meat in that saucy goodness. Keep it warm.

3. Toast the Buns:
Lightly butter your buns and toast them on a skillet or in the oven until golden. Crispy edge, soft center. That’s the vibe.

4. Assemble the Sliders:
Stack it up! Bottom bun → juicy oxtail → generous scoop of slaw → top bun. Secure with a toothpick if you’re feelin’ fancy or serving a crowd.

5. Serve & Shine:
Serve warm with sweet potato fries, plantain chips, or even a side of rum punch. You just made a gourmet street food moment out of leftovers. Look at you.

Bestie Tips:

• Want heat? Mix a little Z Eats Jerk Marinade into the shredded oxtail or slaw dressing.

• Hosting a brunch or pop-up? Offer mini slider flights—some with slaw, some with cheese, some with pineapple chutney.

• Leftover slaw? Use it in wraps or on fish tacos the next day.

Z Eats Oxtail Sliders
Proof that the main ingredient can carry a whole show—and then switch genres and drop a remix.

From stew pot to sandwich... you just created a vibe.