Beef Brisket Sliders Coleslaw Pickles (Printable Version)
Tender slow-cooked beef piled on soft sliders, topped with creamy coleslaw and tangy pickles.
# 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 extra 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
# How To Make It:
01 - Preheat oven to 300°F.
02 - Pat the brisket dry and season generously 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 browned, about 8 minutes.
04 - Remove brisket from pot. Add onion and garlic, sautéing for 2–3 minutes until softened and fragrant.
05 - Return brisket to the pot. Add beef broth and barbecue sauce. Cover tightly with lid.
06 - Transfer to oven and cook for 4 hours, or until meat is fork-tender and easily pulls apart.
07 - In a large bowl, combine green and red cabbage, carrot, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Mix thoroughly. Refrigerate until serving.
08 - Transfer cooked brisket to cutting board. Shred using two forks, mixing with some cooking juices and extra barbecue sauce if desired.
09 - Layer shredded brisket on bottom half of each slider bun. Top with coleslaw and pickle slices. Close with bun tops.
10 - Serve immediately with extra barbecue sauce on the side for drizzling.
# Expert Suggestions:
01 -
- The contrast between tender beef and crisp coleslaw is absolutely worth the wait
- These sliders disappeared faster than anything Ive ever made for a crowd
02 -
- Rushing the sear is the biggest mistake you can make—really let those sides develop color
- Letting the meat rest for 15 minutes before shredding keeps it from drying out
03 -
- Pat the meat absolutely dry before seasoning—this is what creates that beautiful crust
- Use two forks to shred, pulling in opposite directions for the most tender results