Beef Brisket Sliders Coleslaw

The kitchen was quiet except for the low hum of my oven, working through the long slow hours of a Sunday afternoon. I'd been babysitting that brisket since morning, checking it every hour, learning that good things really do come to those who wait. When I finally pulled it from the pot, the meat fell apart at the mere suggestion of a fork. That's when I knew these sliders were going to be something people talked about long after the party ended.

I made these for a Super Bowl party a few years back, expecting leftovers for lunch the next day. By halftime, the platter was empty and people were actually disappointed when they realized there werent more. My friend Sarah stood by the counter, picking at the last scraps of coleslaw with a fork, asking if I had any secret ingredients. That's when it clicked—the magic isnt in what you add, but in giving the brisket the time it deserves.

Ingredients

• Beef brisket (1.2 kg / 2.5 lbs): The flat cut works beautifully here, rendering down into incredibly tender shreds that soak up every bit of spice and sauce
• Olive oil (2 tbsp): Use this for searing—don't skip this step since the fond it creates becomes flavor base for the braising liquid
• Smoked paprika (1 tbsp): This is what gives the brisket that subtle smoky depth without needing a smoker
• Brown sugar (1 tbsp): Balances the savory spices and helps create a gorgeous dark crust on the seared meat
• Beef broth (250 ml / 1 cup): Low sodium is best here since you'll be reducing it and concentrating the flavors
• Barbecue sauce (120 ml / ½ cup): Stir this into the shredded meat—the sauce mixed with the braising juices creates something incredible
• Green and red cabbage (250 g and 100 g): The mix of colors makes these sliders pop on the plate, and the different cabbages bring complementary crunch levels
• Apple cider vinegar (1 tbsp): Cuts through the richness of the beef and mayo, making the slaw taste bright and alive
• Slider buns (12): Brioche or potato buns hold up well without getting soggy, and their slight sweetness plays nicely with the beef

Instructions

Season the brisket generously:

Mix the salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and thyme in a small bowl. Rub this spice blend all over the brisket, pressing it into the meat to ensure it adheres well.

Sear for maximum flavor:

Heat olive oil in a large oven-safe pot over medium-high heat. Sear the brisket on all sides until deeply browned, about 3 to 4 minutes per side—you want that crust that only high heat can create.

Braise low and slow:

Pour the beef broth around the meat, cover the pot tightly with a lid or foil, and transfer to your preheated 150°C (300°F) oven. Let it braise undisturbed for 4 to 4.5 hours until fork-tender.

Shred and sauce:

Remove the brisket from the pot and let it rest for 15 minutes—this keeps the juices redistributing rather than running out onto your cutting board. Use two forks to shred the meat, then mix in the barbecue sauce until every strand is coated.

Make the slaw while you wait:

Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl. Add both cabbages and the grated carrot, tossing until everything is evenly coated. Refrigerate until you're ready to assemble.

Build your sliders:

Lightly toast the slider buns if you like that extra crunch. Pile the sauced brisket onto each bottom bun, top generously with slaw, add a couple pickle slices, and crown with the top bun.

Save

My dad took one bite of these at a family reunion, closed his eyes for a long moment, and simply said well now, before reaching for a second slider. That's become our shorthand for a recipe that's worth making again. The way the tangy slaw cuts through the rich beef, that crunch of pickle, the soft bun holding it all together—it's the kind of food that makes people lean back in their chairs and just be happy for a moment.

Making These Ahead

The brisket actually benefits from being made a day ahead—the flavors deepen and meld as it sits in the refrigerator. Just reheat it gently with a splash of beef broth before serving, maybe a little extra barbecue sauce if it seems dry. The slaw is best made the same day though, since that crisp cabbage texture is part of what makes these sliders sing.

Choosing The Right Brisket

I used to grab whatever brisket looked best at the store until a butcher told me to ask for the flat cut for shredding. It has more even marbling and shreds beautifully without falling apart completely. Ask your butcher to trim it to about ¼ inch of fat—that's the sweet spot between flavor and not having to deal with excessive rendering.

Perfect Party Prep

Set up a slider station at your next gathering and let people build their own. Put the warm shredded beef in one bowl, the slaw in another, pickles on a plate, and a basket of toasted buns nearby. There's something genuinely fun about watching friends customize their sliders—some load up on extra pickles, others go heavy on the slaw, someone always asks for more sauce on the side.

• Keep the brisket warm in a slow cooker on the buffet table so it stays at the perfect serving temperature
• Have a bottle of hot sauce handy for guests who like to kick up the heat
• Napkins are non-negotiable—these sliders get gloriously messy in the best possible way

Save

There's something deeply satisfying about feeding people food that makes them happy, something that slows down conversation and pulls everyone into the same moment of enjoyment. These sliders do exactly that.

Recipe Questions & Answers

→ How long should the beef brisket be cooked?

Cook the brisket in the oven at 150°C (300°F) for 4 to 4.5 hours until it becomes fork-tender and easy to shred.

→ Can I prepare coleslaw in advance?

Yes, coleslaw can be made ahead and refrigerated to allow flavors to meld before assembly.

→ What’s the best way to shred brisket?

Let the brisket rest for 15 minutes after cooking, then use two forks to pull it apart into tender strands.

→ Are there seasoning alternatives for the brisket rub?

You can adjust the rub spices by adding chili powder or cumin for extra heat and depth of flavor.

→ What type of buns work best for sliders?

Soft slider buns are ideal to hold the filling without overpowering it and to complement the textures.

→ How can I add more tang to the coleslaw?

Increase the apple cider vinegar slightly or add a dash of hot sauce for an extra zing.