Beef Brisket Sliders Coleslaw

The smell of slow-cooked beef filling the entire apartment is something I look forward to every autumn. My roommate walked in that afternoon and immediately asked what I was making, that unmistakable braised meat scent giving it away before she even reached the kitchen. We ended up inviting neighbors over when those sliders were ready, and something about passing around a platter of tiny sandwiches makes people gather in the kitchen like nothing else.

I first made these for a Super Bowl gathering years ago, skeptical about whether the effort would be worth it for something so small. Watching everyone reach for seconds and thirds, debating whether to stop at two sliders or go back for a third, settled that question forever. Now they are my go-to whenever I need food that makes people feel taken care of.

Ingredients

• Beef Brisket: Choose a flat cut with good marbling, the fat renders down during braising and keeps everything incredibly moist
• Olive Oil: Helps create that beautiful caramelized crust during searing, which adds depth to the final flavor
• Kosher Salt: Coarse salt sticks better to the meat and seasons more evenly than table salt
• Smoked Paprika: This is what gives you that smoky essence without needing a smoker
• Brown Sugar: Balances the savory rub and helps the brisket develop that gorgeous dark crust
• Beef Broth: The braising liquid becomes the foundation of all that concentrated flavor
• Barbecue Sauce: Stirred into the shredded meat adds that familiar sweet and tangy finish
• Green and Red Cabbage: The combination looks beautiful and provides varied texture in the slaw
• Carrot: Adds sweetness and color that makes the coleslaw feel fresh and vibrant
• Apple Cider Vinegar: Cuts through the rich meat and creamy mayonnaise with just enough brightness
• Dijon Mustard: A small amount gives the coleslaw a backbone that prevents it from being too sweet
• Slider Buns: Soft brioche or Hawaiian rolls work best, something that can hold up without overwhelming the filling
• Dill Pickles: The acid and crunch are essential, do not skip these even if you think you do not like pickles

Instructions

Prepare the Oven and Rub:

Preheat your oven to 150°C and whisk together the salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and thyme in a small bowl until well combined.

Season the Brisket:

Pat the brisket dry with paper towels, then rub the spice mixture all over the meat, pressing gently to help it adhere.

Sear the Meat:

Heat the olive oil in a large Dutch oven over medium-high heat and sear the brisket on all sides until deeply browned, about 3 to 4 minutes per side.

Braise Until Tender:

Pour the beef broth around the meat, cover the pot tightly with a heavy lid or foil, and transfer to the oven for 4 to 4.5 hours until the beef forks apart easily.

Shred and Sauce:

Let the brisket rest on a cutting board for 15 minutes, then use two forks to shred it into bite-sized pieces and toss with the barbecue sauce.

Make the Coleslaw:

Whisk together the mayonnaise, vinegar, mustard, sugar, salt, and pepper in a large bowl, then add the cabbage and carrot and toss until evenly coated.

Assemble the Sliders:

Lightly toast the slider buns if you like, pile the shredded beef onto the bottom buns, top with a generous amount of coleslaw and pickle slices, and crown with the top bun.

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My father-in-law took one bite during a summer backyard gathering and quietly asked for the recipe before he even finished his first slider. Seeing someone who rarely compliments food actually write down the ingredients on his phone made me realize this recipe was something special worth sharing.

Making Ahead

The brisket can be braised up to two days in advance and actually benefits from sitting in its juices overnight. Reheat gently with a splash of beef broth before shredding and saucing.

Serving Suggestions

Set up a slider bar with extra barbecue sauce, different pickles, and maybe some sliced jalapeños for guests who want to customize. A cold lager or crisp pale ale alongside makes everything taste better.

Getting the Best Results

Pat the brisket completely dry before applying the rub, this helps the spices cling and promotes better browning during searing. Toast the buns briefly so they do not get soggy from the juicy meat and coleslaw.

• Use a sharp knife to trim excess fat only if it is over half an inch thick
• Let the coleslaw drain in a colander for ten minutes if it seems too watery
• Warm the barbecue sauce slightly before tossing it with the shredded meat

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There is something deeply satisfying about watching people relax into a meal, hands a little messy with sauce, reaching for just one more slider. These have become my favorite way to turn an ordinary gathering into something that feels like a proper celebration.

Recipe FAQs

→ How do you achieve tender brisket for the sliders?

Slow braising the brisket in beef broth at a low temperature for several hours breaks down connective tissues, resulting in tender, juicy meat perfect for shredding.

→ What’s the best way to prepare the coleslaw topping?

Toss shredded green and red cabbage with grated carrot and a dressing made from mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Chill before assembling for optimal freshness.

→ Can the barbecue sauce be substituted or omitted?

Barbecue sauce adds a smoky sweetness to the shredded brisket but can be substituted with other sauces or enjoyed plain if preferred.

→ How should I store leftover sliders?

Wrap leftovers tightly and refrigerate. Reheat brisket gently to avoid drying out, then assemble with fresh coleslaw and buns before serving.

→ Are there suggested beverage pairings?

These sliders pair well with crisp lagers or American pale ales, complementing the smoky, tangy flavors.