Pin it Slow-braised beef brisket is seasoned with smoked paprika, garlic, and thyme, then shredded and mixed with barbecue sauce for rich, smoky flavor. This filling is piled high on soft slider buns and topped with a crisp coleslaw combining green and red cabbage with carrot, dressed in a tangy, slightly sweet mayonnaise blend. Crunchy dill pickles add a fresh, briny contrast. Ideal for casual entertaining or parties, these handheld sliders balance tender meat and fresh toppings for a satisfying bite.
The smell of slow-cooked beef filling the entire house on a Saturday afternoon is something I've come to associate with really good weekends. I first made these sliders for a playoff game gathering, and honestly, I was nervous about timing everything right. When my friend Mike took three bites before saying anything, then finally looked up and asked what I'd done differently from regular pulled pork, I knew something special had happened in that Dutch oven.
My sister's birthday party last summer was when these really earned their permanent spot in my rotation. People were hovering around the platter before I'd even set everything out completely. The best part was watching someone who claimed they weren't that hungry circle back for seconds and then thirds.
Ingredients
- Beef brisket (1.2 kg): Look for a flat cut with decent marbling, which keeps the meat tender through that long slow cook
- Olive oil (2 tbsp): Helps create that beautiful crust during searing
- Kosher salt (2 tsp): I've learned coarse salt adheres better to the meat surface than fine table salt
- Smoked paprika (1 tbsp): This is what gives you that smoky depth without actual smoke time
- Brown sugar (1 tbsp): Balances the spices and helps with caramelization
- Beef broth (250 ml): Creates the braising liquid that keeps everything moist
- Barbecue sauce (120 ml): Stir this in after shredding for that sticky coating everyone loves
- Green and red cabbage (250g and 100g): The mix of colors makes the slaw look as good as it tastes
- Mayonnaise (3 tbsp): Real mayo makes a creamier slaw than the light stuff
- Apple cider vinegar (1 tbsp): Cuts through the rich meat with just enough tang
- Slider buns (12): Soft brioche or Hawaiian-style buns take these to the next level
- Dill pickles (12-18 slices): That sharp vinegar pop is absolutely essential here
Instructions
- Prep your oven and rub:
- Get your oven to 150°C and mix all those spices together in a small bowl. Rub the mixture everywhere over the brisket, pressing it in to really coat the meat well.
- Sear for flavor:
- Heat that oil in your Dutch oven until it's hot but not smoking. Brown the brisket on every side, about 3 to 4 minutes each, until you've got a gorgeous crust all around.
- Braise low and slow:
- Pour the beef broth around the meat, cover it tight with that lid, and slide it into the oven. Let it braise for 4 to 4.5 hours until a fork slips right through like soft butter.
- Shred and sauce:
- Pull the meat out and give it 15 minutes to rest, then use two forks to shred it apart. Toss it with the barbecue sauce until everything's nicely coated.
- Make the slaw:
- Whisk mayo, vinegar, mustard, sugar, salt, and pepper together. Toss in the shredded cabbage and carrot, mix it well, and stash it in the fridge until serving time.
- Assemble and serve:
- Toast those buns if you want, pile on the saucy brisket, top with a generous spoonful of slaw and pickle slices, and crown with the bun tops.
Pin it These became my go-to contribution for potlucks after my neighbor asked for the recipe three times in one evening. There's something deeply satisfying about watching people connect over food that took patience but not complicated technique.
Making It Your Own
I've tried swapping pork shoulder for the brisket during budget months, and while it's still delicious, the beef really does have a depth that stands up better to the bold spices. The recipe works beautifully either way, but I'd save the beef substitution for when you really want to impress someone special.
Timing Your Prep
What I love about this recipe is how forgiving the timeline is. The brisket can stay in the oven an extra 30 minutes without suffering at all, which means you're not racing against the clock when guests arrive. I make the coleslaw the night before so the flavors have time to marry, then just toast the buns and assemble right before serving.
Serving Suggestions
A cold lager or crisp pale ale cuts through the richness perfectly, though an iced tea works just as well for non-drinkers. Set out some extra barbecue sauce on the table because people inevitably want to customize their slider ratio.
- Keep the brisket warm in a 90°C oven if you're not serving immediately
- Line the serving platter with parchment paper for easier cleanup
- Have napkins ready because these are gloriously messy to eat
Pin it These sliders have a way of making ordinary gatherings feel like celebrations, and isn't that exactly what good food should do?
Recipe Questions & Answers
- → How do I make the brisket tender?
-
Low and slow cooking at 150°C (300°F) for 4 to 4.5 hours allows the connective tissues to break down, resulting in tender, juicy brisket.
- → What spices enhance the brisket flavor?
-
A mix of smoked paprika, brown sugar, garlic powder, onion powder, dried thyme, salt, and black pepper creates a smoky, savory crust on the meat.
- → Can I prepare the coleslaw ahead of time?
-
Yes, the coleslaw can be made several hours in advance and refrigerated to allow flavors to meld and cabbage to soften slightly.
- → What type of buns works best for these sliders?
-
Soft slider buns hold the shredded meat and toppings well without overpowering the delicate balance of flavors.
- → Are there any suggested substitutions for brisket?
-
Pork shoulder can be used as an alternative, offering a similarly tender and flavorful option after slow cooking.
