We all remember those lazy summer days when hunger strikes, and we find ourselves raiding the fridge.
Sometimes, leftovers are a total mystery, but other times, they’re a goldmine. Pulled beef is one of those magical things that just gets better in the fridge. We toss it into sandwiches, tacos, or straight-up by itself.
But what do we serve alongside that juicy goodness?
Get ready for some drool-worthy side dishes that will take your meal from “just okay” to epic. From simple salads to tasty baked treats, we’ve got the scoop to spice up your pulled beef game. Grab your forks, folks; it’s time to dig in!
Top 13 Side Dishes for Pulled Beef
Here are our top 13 favorite side dishes to serve with pulled beef:
| Dish | Main Ingredients | Flavor | Difficulty | Time |
| Chimichurri Sauce | Parsley, garlic, olive oil, vinegar | Tangy, herby | Easy | 10 mins |
| Roasted Garlic Parmesan Polenta | Polenta, garlic, Parmesan, cream | Creamy, savory | Medium | 30 mins |
| Pickled Cabbage Slaw | Cabbage, vinegar, sugar, spices | Tangy, crunchy | Easy | 15 mins |
| Smoky Baked Sweet Potatoes | Sweet potatoes, smoked paprika, olive oil | Sweet, smoky | Easy | 40 mins |
| Truffle Mac and Cheese | Pasta, cheese, truffle oil | Rich, savory | Medium | 40 mins |
| Charred Brussels Sprouts with Balsamic Glaze | Brussels sprouts, balsamic vinegar | Savory, tangy | Medium | 30 mins |
| Grilled Mexican Street Corn (Elote) | Corn, mayo, cotija, chili powder | Smoky, tangy | Medium | 20 mins |
| Creamy Spinach and Artichoke Dip | Spinach, artichokes, cream cheese | Creamy, savory | Medium | 30 mins |
| Roasted Beet and Arugula Salad | Beets, arugula, goat cheese, nuts | Earthy, tangy | Medium | 30 mins |
| Parmesan Herb Cauliflower Mash | Cauliflower, Parmesan, herbs | Creamy, savory | Medium | 25 mins |
| Spicy Jalapeño Cornbread | Cornmeal, jalapeños, cheddar | Spicy, savory | Medium | 30 mins |
| Garlic Butter Mushrooms | Mushrooms, garlic, butter | Savory, garlicky | Easy | 15 mins |
| Loaded Baked Potato Casserole | Potatoes, bacon, cheese, sour cream | Savory, cheesy | Medium | 45 mins |
1 – Chimichurri Sauce
Chimichurri sauce is that zesty green magic we didn’t know we needed. It’s all about balance. Fresh herbs, garlic, vinegar, and olive oil come together like a flavor party in a jar.
We use it to pep up everything from grilled meats to veggies. It adds spice without stealing the spotlight. A little drizzle goes a long way, so don’t drown your food; just let it shine.
Don’t skip the fresh ingredients. Dried stuff just doesn’t cut it. The brightness in the sauce changes everything. We can’t think of a meal that wouldn’t benefit from this tangy goodness.
2 – Roasted Garlic Parmesan Polenta
Who knew polenta could be so approachable? It’s smooth, creamy, and takes on flavor like a champ. We stir in roasted garlic for a mellow zing.
Parmesan cheese melts in, making it cheesy without overpowering. Add some butter for richness; it’s a game honestly. Reserve some of that cheese to sprinkle on top.
Cut into squares for easy serving. Microwave leftovers for a quick meal. We’re all for mixing it up with herbs or spices to keep it fresh.
3 – Pickled Cabbage Slaw
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What’s that crunchy, tangy stuff that makes our meals pop? Pickled cabbage slaw is a fridge staple.
It brings an awesome crunch that teams up well with pulled beef. We mix it with vinegar, sugar, and spices for a quick punch.
Fresh herbs can amp up the flavor even more. Toss it together in minutes and give our sandwiches that extra zing.
It’s a no-brainer for an easy side. Don’t skip on the chill time; it makes a difference.
4 – Smoky Baked Sweet Potatoes
Got some sweet potatoes lying around? Let’s bake them, shall we? Baked sweet potatoes bring a natural sweetness that’s hard to beat.
We coat them with a smoky seasoning for a nice twist. They’re super versatile. Add toppings like yogurt, nuts, or even a drizzle of honey. A touch of butter makes for a creamy finishing touch.
These are easy to whip up on a busy night. We often toss extras into salads or tacos. They’re never just a side dish.
5 – Truffle Mac and Cheese
Truffle mac and cheese is our kind of comfort food.
It’s mac and cheese, but with a fancy twist. The richness of the truffles gives that extra layer we didn’t know we needed.
We can whip it up slow or fast, depending on our mood. A good mix of cheeses makes it creamy and dreamy.
Don’t skimp on the truffle oil. A drizzle adds so much flavor.
Leftovers taste amazing the next day, too. We often warm it up and add some fresh herbs. It gives a fresh touch.
6 – Charred Brussels Sprouts with Balsamic Glaze
How many Brussels sprouts does it take to make veggies cool?
Charred Brussels sprouts bring a whole new vibe. We roast them until crispy and sprinkle with balsamic glaze for a sweet tang.
They pair nicely with anything, especially with pulled beef. Skip boiling; that’s a risk we don’t take. Charring is key for maximum flavour.
Serve them as a side or top salads. We find them hard to resist once roasted. You can play around with spices, too. It’s all about finding what clicks for us.
7 – Grilled Mexican Street Corn (Elote)
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Who knew corn on the cob could be this good? Grilled Mexican street corn (elote) is where it’s at.
It’s corn, slathered in mayo and cheese. We sprinkle it with chili powder for a kick.
The char from grilling makes it sing. We can’t get enough of that smoky flavor.
Toppings? Sour cream or lime juice work wonders.
Serving it hot is key; the cheese melts perfectly. There’s no need for fancy utensils; just dig in.
It’s messy, but that’s part of the fun. Get your napkin ready!
8 – Creamy Spinach and Artichoke Dip
What’s better than a cheesy, creamy dip? We whip up this classic with fresh spinach and artichokes.
It’s the ultimate crowd-pleaser every time. Serve it hot with chips or bread.
We can sneak in some garlic for a tasty punch. Don’t skimp on the cheese; that’s key.
It’s easy to make ahead and bake before serving. Leftovers? They never last long.
We’ve also tried mixing in different cheeses. Experiment; it’s always nice to switch things up!
9 – Roasted Beet and Arugula Salad
What’s that crunch going on? It’s roasted beet and arugula salad making its entrance. These beets are sweet, earthy, and totally vibrant. We simply roast them until tender and toss with fresh arugula for a nice bite.
Drizzle some olive oil and a splash of vinegar. It really brightens the flavors. We can even add nuts for some extra crunch.
This salad gets major points for color and freshness. It’s a salad that happily self-promotes at any gathering.
10 – Parmesan Herb Cauliflower Mash
Cauliflower mash is that sneaky side we didn’t know we needed. It swaps out potatoes for a lighter vibe. We blend it with Parmesan and herbs for a creamy finish.
Cooked well, it mimics the dreaminess of mashed potatoes without the heaviness. Seasoning is key; don’t skimp! Fresh herbs lift the dish and add flavor.
We usually add garlic for an extra zing. It’s easy to make ahead and reheat, and leftovers? We can mix them into soups or use them as a dip with veggies.
11 – Spicy Jalapeño Cornbread
Cornbread just got a spicy upgrade. We can all agree jalapeños add a nice kick. This side dish pairs wonderfully with BBQ and chili.
The texture is soft and fluffy. We make it easy by mixing everything in one bowl.
Add cheese for a cheesy vibe. Mixing up the heat level is key. We can adjust jalapeños to our liking.
Don’t forget to butter it up after baking. It’s a must! Leftovers toast nicely for breakfast.42
12 – Garlic Butter Mushrooms
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Mushrooms in butter? Count us in! Garlic butter mushrooms are a simple hit. They pair with everything, from steaks to salads.
We just sauté them until golden. A little garlic goes a long way. Adding herbs enhances flavor.
Always use fresh herbs for the best taste. These mushrooms shine next to any dish.
Stir in some Parmesan for extra cheesy goodness. You can easily make extra. They taste even better the next day.
13 – Loaded Baked Potato Casserole
What if we tell you baked potatoes took a detour? This casserole is a cheesy spud extravaganza. We layer mashed potatoes, cheese, and all our favourite toppings in a dish.
The texture is creamy and comforting. We throw in bacon or chives for a crunch.
Use any leftover potatoes for a quick fix. This dish shines at potlucks. It’s warming and people dive in.
Just remember to watch the baking time. Burnt cheese isn’t what we’re after.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.