Beef Brisket Sliders Coleslaw (Print version)
Smoky beef brisket on soft buns with tangy coleslaw and crunchy pickles for flavorful sliders.
# Ingredient List:
→ Beef Brisket
01 - 2.5 lbs beef brisket
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tbsp smoked paprika
06 - 1 tbsp brown sugar
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp dried thyme
10 - 1 cup beef broth
11 - ½ cup barbecue sauce
→ Coleslaw
12 - 2 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 medium carrot, grated
15 - 3 tbsp mayonnaise
16 - 1 tbsp apple cider vinegar
17 - 1 tsp Dijon mustard
18 - ½ tsp sugar
19 - Salt and pepper, to taste
→ Assembly
20 - 12 slider buns
21 - 12–18 dill pickle slices
22 - Extra barbecue sauce, for serving (optional)
# How To Make It:
01 - Preheat oven to 300°F. In a small bowl, combine salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and thyme. Rub the mixture all over the brisket.
02 - Heat olive oil in a large oven-safe pot over medium-high heat. Sear brisket on all sides until browned, approximately 3–4 minutes per side.
03 - Pour beef broth around the brisket, cover pot tightly with a lid or foil, and transfer to the oven. Braise for 4–4.5 hours until the beef is fork-tender.
04 - Remove brisket from the pot and let rest for 15 minutes. Shred using two forks, then mix with barbecue sauce.
05 - In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper. Add cabbage and carrot, toss to coat. Refrigerate until ready to use.
06 - Lightly toast slider buns if desired. Pile shredded brisket onto each bottom bun, top with coleslaw and pickle slices, then add the top bun. Serve with extra barbecue sauce if desired.
# Expert Advice:
01 -
- The combination of tender brisket, cool coleslaw, and tangy pickles hits every texture and flavor note in one bite
- These sliders disappear faster than anything else Ive ever served at parties
02 -
- Letting the brisket rest before shredding is crucial, cutting into it immediately will let all those juices run out onto your cutting board instead of staying in the meat
- The coleslaw needs at least 30 minutes in the refrigerator to let the flavors meld and the cabbage soften slightly
03 -
- Cook the brisket the day before your event, remove the hardened fat from the chilled juices, then reheat and shred for even better flavor
- Drain the coleslaw in a fine mesh sieve for 15 minutes if you are assembling these more than an hour before serving