Roast beef magwinya sliders

Roast beef magwinya sliders

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 35 minutes
  • Cederberg Merlot Shiraz

“Woolies’ new amagwinya have become a staple in our home. They’re great for making gourmet sliders using leftover beef. I heat the amagwinya in the air-fryer to get that crispy exterior with a soft, steamy centre.”- Clement Pedro


  • For the sweet-and-sour onions:
  • 2 cups brown or white spirit vinegar
  • 150 g brown sugar
  • 2 onions, sliced
  • For the amagwinya:
  • 4 Woolworths amagwinya
  • 4 T Woolworths horseradish sauce
  • 400 g leftover prime-rib, thinly sliced
  • 40 g wild rocket

Cooking Instructions

1. To make the onions, heat the vinegar and sugar in a saucepan over a medium heat. Once most of the sugar has dissolved, add the onions and stir, then reduce the heat slightly and half-cover with a lid.

2. Cook the onions, stirring occasionally, until they become dark, sweet and almost jammy, about 20–30 minutes. Remove the onions from the pan and allow to cool slightly.

3. Heat the amagwinya according to package instructions, then halve. Spoon in a generous amount of horseradish sauce, then add some meat, rocket and onions.

This recipe is made with leftovers of Clem's mushroom-stuffed roast beef. Find the recipe here. 

Find more leftover recipes here. 

Photographs: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa

Clement Pedro Recipe by: Clement Pedro
View all recipes

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

Social Media

Related Recipes