Beef Brisket Sliders Coleslaw Pickles

The smell of slow-cooked beef filled my entire apartment that Sunday, and I could hear my neighbors knocking jokingly through the walls. Id forgotten how a Dutch oven transforms a tough piece of meat into something that falls apart at the slightest touch.

My brother stood by the counter, stealing pieces of brisket while I pretended not to notice. Thats the thing about this recipe—it makes people linger in the kitchen, drawn in by that barbecue aroma.

Ingredients

• 1.2 kg beef brisket: The fat cap renders down during cooking, keeping everything moist and flavorful
• 2 tbsp olive oil: Use this to get that gorgeous crust on the meat
• 1 large onion, sliced: These caramelize in the pan and deepen the sauce
• 4 cloves garlic, minced: Add this when the onions are soft so it doesnt burn
• 1 cup beef broth: Homemade makes a difference but store-bought works perfectly
• 1 cup barbecue sauce: Pick one you actually like eating since the flavor really comes through
• 1 tbsp smoked paprika: This gives that beautiful red color and subtle smoke flavor
• 1 tsp chili powder: Adjust up or down depending on your heat preference
• 1 tsp ground cumin: Adds earthiness that balances the sweet barbecue sauce
• 1 tsp salt: Season generously—this is a big cut of meat
• ½ tsp ground black pepper: Freshly ground makes all the difference here
• 2 cups green cabbage, shredded: The crunch is essential for the slider texture
• 1 cup red cabbage, shredded: This adds gorgeous color and a slightly peppery bite
• 1 large carrot, grated: Brings natural sweetness and more color to the coleslaw
• ¼ cup mayonnaise: Real mayonnaise makes the creamiest slaw
• 1 tbsp apple cider vinegar: Cuts through the richness of the beef
• 1 tsp Dijon mustard: Adds a sharp edge that wakes up the whole slaw
• 1 tsp sugar: Just enough to balance the vinegar and mustard
• Salt and pepper, to taste: Let the slaw sit for 10 minutes before adjusting
• 12 slider buns, split: Brioche or potato buns hold up beautifully
• 12–24 dill pickle slices: These bright cuts of acidity are non-negotiable
• Extra barbecue sauce, for drizzling: Pass it around and let people add their own

Instructions

Get your oven ready:

Preheat to 150°C (300°F) while you prep everything else

Season the meat generously:

Pat the brisket completely dry, then rub it all over with smoked paprika, chili powder, cumin, salt, and pepper

Sear for flavor:

Heat olive oil in your Dutch oven over medium-high heat and brown the brisket on all sides for about 8 minutes total

Build the base:

Pull the meat out, toss in onions and garlic, and cook until softened and fragrant

Let the oven do the work:

Nestle the brisket back in, add broth and barbecue sauce, cover tightly, and cook for 4 hours

Make the coleslaw while you wait:

Toss both cabbages and carrot with mayonnaise, vinegar, Dijon, sugar, salt, and pepper

Check for tenderness:

The meat should shred easily with just a fork—thats how you know its done

Shred and sauce:

Transfer the brisket to a board, shred with two forks, and toss with some of those precious cooking juices

Assemble your sliders:

Pile beef on the bottom buns, crown with coleslaw and pickles, and press gently

Serve them up:

Get these to the table while the buns are still warm

Save

These sliders showed up at every family gathering for three months straight after I first made them. Something about that combination of sweet, smoky, and tangy just works.

Making Ahead

The brisket actually tastes better the next day, so I often cook it the night before and refrigerate it in the cooking liquid. Reheat gently while you make the coleslaw fresh.

Getting the Right Texture

You want the coleslaw crisp but not watery, so shred the cabbage thin and let it sit with the dressing for at least 20 minutes. The crunch should still be there when you bite into the slider.

Serving Suggestions

Set up a slider bar with extra pickles, different sauces, and maybe some sliced jalapeños for the heat seekers.

• Line everything up on a big cutting board and let people build their own
• Keep a bowl of extra cooking juice nearby for anyone who wants more moisture
• Cut a few sliders in half so guests can try them without committing to a whole one

Save

Theres something deeply satisfying about food that makes people stop talking and just eat. These sliders do exactly that.

Recipe Questions & Answers

→ How long should the beef brisket be cooked?

Cook the brisket for about 4 hours at 150°C (300°F) until fork-tender and easy to shred.

→ Can I prepare the coleslaw ahead of time?

Yes, prepare the coleslaw in advance and chill it until ready to serve for the best flavor.

→ What can I use instead of slider buns?

Mini sandwich rolls or soft small buns work well as alternatives for slider buns.

→ How can I add more smoky flavor?

A dash of liquid smoke added before cooking enhances the brisket's smoky profile.

→ Are there suggestions for adding heat?

Try spicy pickles or include sliced jalapeños during assembly for a spicy kick.