Beef Brisket Sliders Coleslaw (Print version)
Slow-cooked beef brisket sliders layered with creamy coleslaw and tangy pickles on soft buns.
# Ingredient List:
→ For the Beef Brisket
01 - 2.5 lbs beef brisket
02 - 2 tbsp olive oil
03 - 1 large onion, sliced
04 - 4 cloves garlic, minced
05 - 1 cup beef broth
06 - 1 cup barbecue sauce (plus more for serving)
07 - 1 tbsp smoked paprika
08 - 1 tsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp salt
11 - ½ tsp ground black pepper
→ For the Coleslaw
12 - 2 cups green cabbage, shredded
13 - 1 cup red cabbage, shredded
14 - 1 large carrot, grated
15 - ¼ cup mayonnaise
16 - 1 tbsp apple cider vinegar
17 - 1 tsp Dijon mustard
18 - 1 tsp sugar
19 - Salt and pepper, to taste
→ For Assembly
20 - 12 slider buns, split
21 - 12–24 dill pickle slices
22 - Extra barbecue sauce, for drizzling
# How To Make It:
01 - Preheat oven to 300°F.
02 - Pat the brisket dry and season evenly with smoked paprika, chili powder, cumin, salt, and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket on all sides until deeply browned, approximately 8 minutes.
04 - Remove brisket and set aside. Add onion and garlic to the pot, sautéing for 2–3 minutes until softened and fragrant.
05 - Return brisket to the pot. Pour in beef broth and barbecue sauce. Cover tightly with lid.
06 - Transfer to oven and cook for 4 hours, or until meat is fork-tender and easily shreds.
07 - In a large bowl, combine green and red cabbage, grated carrot, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Mix thoroughly. Refrigerate until ready to serve.
08 - Transfer cooked brisket to cutting board. Shred meat using two forks, tossing with some cooking juices. Add additional barbecue sauce if desired.
09 - Layer shredded brisket on bottom half of each slider bun. Top with coleslaw and pickle slices. Close with bun tops.
10 - Serve immediately with extra barbecue sauce on the side for drizzling.
# Expert Advice:
01 -
- The contrast of tender, rich beef against cool crunchy slaw makes every bite an experience
- These sliders somehow manage to feel fancy while being completely messfriendly party food
02 -
- Opening the oven too frequently can add 30 minutes to your cooking time, so trust the process
- Letting the meat rest before shredding keeps all those juices inside where they belong
03 -
- Patience during the sear phase pays off in flavor dividends that cannot be rushed
- Sharp knives and a stable cutting board make shredding 4 pounds of brisket much less tedious