Beef Brisket Sliders with Coleslaw (Print Version)
Savory slow-cooked brisket stacked on slider buns with crunchy coleslaw and tangy pickles.
# What You Need:
→ 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 Prepare:
01 - Preheat oven to 300°F.
02 - Pat the brisket dry and rub generously with smoked paprika, chili powder, cumin, salt, and pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket on all sides until deeply browned, about 8 minutes total.
04 - Remove the brisket and set aside. Add sliced onion and minced garlic to the pot, sautéing for 2–3 minutes until softened and fragrant.
05 - Return the brisket to the pot. Pour in beef broth and barbecue sauce. Cover tightly with a heavy lid.
06 - Transfer the pot to the preheated oven. Cook for 4 hours, or until the brisket is fork-tender and easily shreds.
07 - In a large mixing bowl, combine green and red cabbage with grated carrot. Whisk together mayonnaise, apple cider vinegar, Dijon mustard, and sugar. Toss the dressing with the vegetables. Season with salt and pepper to taste. Refrigerate until serving.
08 - Remove the brisket from the cooking liquid and transfer to a cutting board. Shred the meat using two forks, discarding excess fat. Toss with some of the reserved cooking juices and additional barbecue sauce if desired.
09 - Layer a generous portion of shredded brisket onto the bottom half of each slider bun. Top with a spoonful of coleslaw and 1–2 pickle slices. Place the bun tops on top.
10 - Arrange sliders on a platter and serve immediately, with extra barbecue sauce on the side for drizzling.
# Expert Advice:
01 -
- The coleslaw cuts through the rich brisket like a bright, tangy breeze
- Your slow cooker does almost all the heavy lifting while you go about your day
02 -
- The brisket needs to rest at least 15 minutes before shredding or all those juices will escape onto your cutting board instead of staying in the meat
- Letting the coleslaw sit for at least 30 minutes in the refrigerator helps the flavors meld and the cabbage soften slightly
03 -
- A dash of liquid smoke in the braising liquid mimics hours of smoker time without any extra equipment
- Slicing the brisket against the grain before shredding makes the final texture even more tender