Beef Brisket Sliders Coleslaw (Printable)
Slow-cooked beef brisket on slider buns with creamy coleslaw and tangy pickles, perfect for casual gatherings.
# What You Need:
→ For the Beef Brisket
01 - 2.5 lbs beef brisket
02 - 2 tablespoons olive oil
03 - 1 large onion, sliced
04 - 4 cloves garlic, minced
05 - 1 cup beef broth
06 - 1 cup barbecue sauce, plus extra for serving
07 - 1 tablespoon smoked paprika
08 - 1 teaspoon chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
→ For the Coleslaw
12 - 2 cups green cabbage, shredded
13 - 1 cup red cabbage, shredded
14 - 1 large carrot, grated
15 - 1/4 cup mayonnaise
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon 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:
01 - Preheat oven to 300°F.
02 - Pat the brisket dry with paper towels. Season generously on all sides with smoked paprika, chili powder, ground cumin, salt, and black pepper, rubbing the spices into the meat.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Add the seasoned brisket and sear on all sides until deeply browned, approximately 8 minutes total.
04 - Remove the brisket and set aside. Add sliced onion and minced garlic to the hot pot, sautéing for 2-3 minutes until softened and fragrant.
05 - Return the brisket to the pot. Pour in the beef broth and 1 cup of barbecue sauce. Cover the Dutch oven tightly with a heavy lid.
06 - Transfer the covered pot to the preheated oven. Braise for 4 hours, or until the brisket is fork-tender and easily shreds.
07 - While the brisket cooks, combine the shredded green and red cabbage, grated carrot, mayonnaise, apple cider vinegar, Dijon mustard, and sugar in a large bowl. Season with salt and pepper to taste. Mix thoroughly until all vegetables are evenly coated. Refrigerate until ready to serve.
08 - Once the brisket is finished cooking, transfer it to a cutting board. Using two forks, shred the meat into bite-sized pieces. 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. Close with the top bun.
10 - Arrange sliders on a serving platter and serve immediately with extra barbecue sauce on the side for dipping.
# Expert Advice:
01 -
- The magic happens in your oven while you go about your day
- That moment when warm meat meets cold slaw is pure poetry
- These sliders disappear faster than you can say seconds please
02 -
- Let the meat rest before shredding or all those juices will escape onto your cutting board instead of staying in the meat
- Toast your bun insides for 30 seconds—they need that structural integrity against the moist fillings
03 -
- A splash of liquid smoke in the braising liquid mimics hours of smoker time
- Wrap your assembled sliders in foil and warm them for 10 minutes before serving