Beef Brisket Sliders with Coleslaw

The house filled with this incredible smoky aroma while the brisket was in the oven, and my roommate kept wandering into the kitchen asking if it was done yet. These sliders were born from a Super Bowl party where I dramatically underestimated how much food twelve people actually need. The brisket came out so tender that halfway through assembling, we abandoned the slider format and just started eating the meat straight off the cutting board with forks.

Last summer I made these for my dad's birthday and he literally hovered over the platter, snagging sliders as fast as I could assemble them. My sister claimed she hates barbecue sauce but went back for thirds, then asked me to write down the recipe on a napkin. There is something wildly satisfying about watching a room full of people fall quiet over food.

Ingredients

• 1.2 kg beef brisket: The flat cut works beautifully here, and trimming some of the hard fat prevents greasy sliders while keeping all that beefy flavor intact
• 2 tbsp olive oil: You need a neutral oil with a high smoke point for getting that gorgeous dark sear on the meat
• 1 large onion, sliced: Yellow onions caramelize beautifully in the braising liquid and become almost sweet
• 4 cloves garlic, minced: Fresh garlic matters here, do not try to use powdered garlic instead
• 1 cup beef broth: Homemade broth transforms this into something extraordinary, but store-bought absolutely works in a pinch
• 1 cup barbecue sauce: Pick a sauce you actually enjoy eating straight from the bottle because that flavor will intensify
• 1 tbsp smoked paprika: This is what gives you that authentic smoky depth without actually smoking the meat
• 1 tsp chili powder: Ancho chili powder adds a mild heat that does not overwhelm the other spices
• 1 tsp ground cumin: A little goes a long way, lending an earthy warmth that rounds out the spice blend
• 1 tsp salt: Season generously, as the brisket is a thick cut and needs proper seasoning throughout
• ½ tsp ground black pepper: Freshly cracked pepper makes a noticeable difference in the final flavor
• 2 cups green cabbage, shredded: The green cabbage provides that satisfying crunch in every bite
• 1 cup red cabbage, shredded: Red cabbage adds gorgeous color and a slightly peppery note to the slaw
• 1 large carrot, grated: The carrot brings natural sweetness that balances the tangy dressing
• ¼ cup mayonnaise: Real mayonnaise creates the creamiest coleslaw, no substitutions needed
• 1 tbsp apple cider vinegar: The vinegar is what cuts through the rich meat and mayonnaise
• 1 tsp Dijon mustard: Dijon adds a sharp bite that regular mustard just cannot provide
• 1 tsp sugar: Just enough to round out the acidity without making the slaw sweet
• Salt and pepper, to taste: The coleslaw needs proper seasoning to stand up to the seasoned brisket
• 12 slider buns, split: Brioche or potato buns are soft enough to not overpower the tender meat
• 12–24 dill pickle slices: Refrigerator pickles with some crunch still left in them work best here
• Extra barbecue sauce, for drizzling: Having extra sauce at the table lets people customize their sliders

Instructions

Get your oven ready:

Preheat to 150°C and move your oven rack to the lower middle position so the Dutch oven has plenty of headroom

Season the meat generously:

Pat the brisket completely dry with paper towels, then rub the smoked paprika, chili powder, cumin, salt, and pepper all over every surface

Sear for flavor:

Heat the olive oil in your Dutch oven over medium-high heat until it shimmers, then brown the brisket on all sides for about 8 minutes total

Build the base:

Scoop out the brisket and add the sliced onions and minced garlic to the pot, sautéing for 2 to 3 minutes until they soften and become fragrant

Start the braise:

Nestle the seasoned brisket back into the pot, then pour in the beef broth and barbecue sauce

Let the oven work its magic:

Cover the pot tightly with a heavy lid and transfer to the oven for 4 hours, checking occasionally to make sure the liquid has not completely evaporated

Make the coleslaw:

While the brisket braises, toss both cabbages and the carrot in a large bowl, then whisk together the mayonnaise, vinegar, mustard, sugar, salt, and pepper

Chill the slaw:

Mix the dressing into the vegetables until everything is evenly coated, then refrigerate until you are ready to assemble the sliders

Shred the beef:

Transfer the cooked brisket to a cutting board and use two forks to pull it apart, mixing in some of those cooking juices and extra barbecue sauce as you go

Assemble and serve:

Pile the shredded beef onto the bottom buns, top with a generous mound of coleslaw and a few pickle slices, then crown with the bun tops and serve immediately

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These have become my absolute go-to whenever friends come over for casual dinners because people get so excited about build-your-own slider situations. The look on someone's face when they take that first bite, all the textures and flavors hitting at once, that is the moment I aim for every time I cook.

Make It Ahead

The brisket actually tastes better if you cook it a day ahead and let it rest in its juices overnight in the refrigerator. The coleslaw can also be made a day in advance, though you should toss it again before serving to refresh it. When you are ready to serve, just reheat the brisket gently in a covered pan with a splash of beef broth to bring it back to life.

Perfect Party Portions

Twelve sliders sounds like a lot until you realize people will eat two or three each without even thinking about it. I set up a little assembly station with the meat in one bowl, coleslaw in another, and a plate of pickles so guests can build their own exactly how they like them. This way I can actually enjoy the party instead of spending the whole time in the kitchen playing slider assembly line.

The Leftover Situation

If you somehow have leftover brisket, it makes incredible quesadillas the next day or can be stirred into mac and cheese for a meal nobody will forget. The coleslaw stays crisp for about two days in the refrigerator and works perfectly alongside whatever you are grilling. These sliders also reheat surprisingly well if you wrap them individually in foil and warm them in a low oven for about ten minutes.

• Toast the cut sides of the buns lightly before assembly to prevent them from getting soggy
• Keep any extra barbecue sauce warm on the stove for easy drizzling
• Have plenty of napkins ready because these are gloriously messy

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There is nothing quite like watching a table full of people go quiet over food, then slowly come back to life between bites to say how good it is. That is the magic right there.

Recipe FAQs

→ How long should the beef brisket cook?

Cook the brisket low and slow for about 4 hours until it becomes fork-tender and easy to shred.

→ What cuts of beef work best for sliders?

A well-marbled beef brisket is ideal for tender, flavorful sliders with rich texture.

→ How can I keep the coleslaw fresh and crunchy?

Prepare the coleslaw shortly before serving and refrigerate it to maintain its crisp texture and vibrant flavor.

→ Can I add extra spice to the sliders?

Yes, consider adding spicy pickles or sliced jalapeños for an extra kick of heat.

→ What’s the best way to shred the brisket?

Use two forks to pull the meat apart gently, mixing it with some cooking juices for moisture and flavor.