Beef Brisket Sliders Coleslaw (Print Version)
Smoky beef brisket layered on soft buns, complemented by crunchy coleslaw and tangy pickles.
# What You Need:
→ 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 Prepare:
01 - Preheat oven to 300°F.
02 - In a small bowl, combine salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and thyme. Rub the mixture all over the brisket.
03 - Heat olive oil in a large oven-safe pot over medium-high heat. Sear brisket on all sides until browned, about 3–4 minutes per side.
04 - 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.
05 - Remove brisket from the pot. Let rest for 15 minutes, then shred using two forks. Mix with barbecue sauce.
06 - 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.
07 - 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 tender beef practically falls apart and soaks up all that smoky spice rub flavor
- That cool crisp coleslaw cuts through the rich meat in the most perfect way
02 -
- Letting the brisket rest before shredding keeps all those juices inside instead of on your cutting board
- Toast the buns for two minutes so they do not get soggy from the coleslaw
03 -
- Resist lifting the lid during braising—every peek drops the temperature and adds time
- Pork shoulder works beautifully if you want something slightly sweeter