Beef Brisket Sliders Coleslaw (Printable Format)
Slow-cooked brisket piled on slider buns with creamy coleslaw and tangy pickles for flavorful bites.
# 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 more 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 to 24 dill pickle slices
22 - Extra barbecue sauce for drizzling
# How-To Steps:
01 - Preheat oven to 300°F.
02 - Pat the brisket dry with paper towels. Season evenly on all sides with smoked paprika, chili powder, cumin, salt, and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket on all sides until deeply browned, about 8 minutes total.
04 - Remove brisket and set aside. Add sliced onion and minced garlic to the pot, sautéing for 2 to 3 minutes until softened and fragrant.
05 - Return brisket to the pot. Pour in beef broth and barbecue sauce. Cover tightly with the lid.
06 - Transfer the covered pot to the oven. Cook for 4 hours, or until the brisket is fork-tender and easily shreds.
07 - While brisket cooks, combine green and red cabbage, grated carrot, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl. Mix thoroughly. Refrigerate until ready to use.
08 - Transfer cooked brisket to a cutting board. Using two forks, shred the meat into bite-sized pieces. Toss with some of the cooking juices and additional barbecue sauce if desired.
09 - Layer a generous portion of shredded brisket on the bottom half of each slider bun. Top with coleslaw and pickle slices. Close with the top bun half.
10 - Serve sliders immediately with extra barbecue sauce on the side for drizzling.
# Expert Suggestions:
01 -
- The contrast between meltingly tender beef and crisp, tangy coleslaw creates that perfect bite that keeps people reaching for seconds
- Most of the cooking happens hands-off in the oven, leaving you free to actually hang out with your people instead of being stuck at the stove
02 -
- Let the brisket rest for at least 15 minutes before shredding, otherwise all those juices will escape and you'll be working with dry meat
- The coleslaw needs at least an hour in the refrigerator to soften slightly and let the flavors meld together
03 -
- If your brisket has a thick fat cap, trim it down to about ¼ inch so it renders properly during the long cook time
- Toast the cut sides of the slider buns for 2-3 minutes before assembling to create a barrier against the juices