Beef Brisket Sliders Coleslaw

The smell of slow-cooked beef filling the entire house has become my favorite Sunday morning signal. I first made these sliders for a Super Bowl party years ago, and honestly, I've never seen meat disappear so quickly. My brother-in-law, who usually picks at everything, went back for thirds. Something magical happens when the smoky brisket meets the cool crunch of coleslaw.

Last summer, I made these for my daughter's graduation party. My neighbor came over to investigate the source of that incredible barbecue aroma wafting through the neighborhood. She ended up staying for hours, helping me shred the meat and taste-testing every batch. That's the thing about this recipe—it pulls people into the kitchen.

Ingredients

• Beef brisket: The marbling throughout this cut melts during cooking, creating those incredible juicy strands that make brisket legendary
• Smoked paprika: This single ingredient adds that authentic barbecue flavor without touching a smoker
• Barbecue sauce: Homemade or store-bought, use one you love because its flavor concentrates beautifully in the oven
• Apple cider vinegar: The acid in the coleslaw dressing balances the rich meat and brightens every bite
• Slider buns: Soft, slightly sweet buns hold everything together without overwhelming the fillings

Instructions

Season and sear the meat:

Rub the dry brisket thoroughly with the spice mixture until every surface is coated. Sear in hot oil until deeply browned on all sides, creating those flavorful caramelized bits.

Build the braising liquid:

Sauté the onion and garlic until fragrant, then pour in the beef broth and barbecue sauce. Let it come to a gentle simmer, scraping up any browned bits from the bottom.

Slow cook to perfection:

Return the meat to the pot, cover tightly with a heavy lid, and slide into the low oven. Let it cook undisturbed for about four hours until a fork twists through the meat like butter.

Make the coleslaw while waiting:

Toss both cabbages and the grated carrot in a large bowl. Whisk together the mayonnaise, vinegar, mustard, and sugar until smooth, then fold through the vegetables.

Shred and assemble:

Transfer the cooked brisket to a board and pull it apart with two forks, letting it drink up some of those cooking juices. Pile the meat onto buns, crown with coleslaw and pickles, and serve immediately.

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These sliders have become my go-to for bringing people together. Something about the combination of tender meat, cool crunch, and tangy pickles makes conversations flow easier. My friend Mark says they taste like summer, even in the middle of February.

Making Ahead

The brisket actually tastes better made a day ahead, giving the spices time to deepen their friendship. Cook it completely, shred it, and store it with those precious juices in the refrigerator. When you're ready to serve, just reheat gently on the stove.

Serving Suggestions

I've learned to set up a slider station and let people build their own. Some want extra pickles, others go heavy on the coleslaw. Serve alongside simple potato chips or a light green salad to balance the richness.

Leftover Love

Any leftover shredded brisket makes incredible tacos the next day, or toss it into mac and cheese for the ultimate comfort food upgrade. The coleslaw stays crisp for about two days in the fridge.

• Freeze extra shredded brisket in portion-sized bags for future emergency meals
• Toast the slider buns lightly before assembly to prevent sogginess
• Keep the coleslaw separate until the last possible moment for maximum crunch

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There's something deeply satisfying about feeding people food that makes them close their eyes and smile. These sliders do that every single time.