Beef Brisket Sliders Coleslaw (Printable View)
Slow-cooked brisket sliders with creamy coleslaw and tangy pickles on soft buns.
# 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 Steps:
01 - Preheat oven to 300°F.
02 - Pat the brisket dry and season evenly with smoked paprika, chili powder, cumin, salt, and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket on all sides until deeply browned, about 8 minutes.
04 - Remove brisket and set aside. Add onion and garlic to the pot, sauté for 2–3 minutes until softened and fragrant.
05 - Return brisket to the pot. Pour in beef broth and barbecue sauce. Cover tightly with lid.
06 - Transfer to the oven and cook for 4 hours, or until brisket is fork-tender and easily shreds.
07 - While brisket cooks, combine green and red cabbage with grated carrot in a large bowl. Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Toss cabbage mixture with dressing until well coated. Refrigerate until ready to use.
08 - Transfer cooked brisket to a cutting board. Using two forks, shred meat into bite-sized pieces. Toss with some of the cooking juices and additional barbecue sauce if desired.
09 - Layer shredded brisket on the bottom half of each slider bun. Top with a generous portion of coleslaw and 1–2 pickle slices. Close with bun tops.
10 - Serve immediately with extra barbecue sauce on the side for drizzling.
# Expert Advice:
01 -
- Four hours of mostly hands-off cooking gives you incredible tender meat that falls apart at the touch of a fork
- The coleslaw cuts through the rich brisket like a refreshing breeze
- These sliders vanish faster than you can say seconds, making you the hero of any gathering
02 -
- Rushing the oven time by raising the temperature makes the meat tough instead of tender
- Let the brisket rest for at least 15 minutes before shredding or the juices will escape onto your cutting board
- The coleslaw needs at least 30 minutes in the refrigerator to let the flavors meld properly
03 -
- A splash of liquid smoke in the braising liquid gives that authentic pit flavor without a smoker
- Pat the coleslaw dry slightly before serving so the buns don't get soggy too quickly