Beef Brisket Sliders Coleslaw (Printable Format)
Smoky beef brisket on soft buns, topped with tangy coleslaw and crunchy pickles.
# What You Need:
→ Beef Brisket
01 - 2.5 lbs beef brisket
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tbsp smoked paprika
06 - 1 tbsp brown sugar
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp dried thyme
10 - 1 cup beef broth
11 - 1/2 cup barbecue sauce
→ Coleslaw
12 - 2 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 medium carrot, grated
15 - 3 tbsp mayonnaise
16 - 1 tbsp apple cider vinegar
17 - 1 tsp Dijon mustard
18 - 1/2 tsp sugar
19 - Salt and pepper, to taste
→ Assembly
20 - 12 slider buns
21 - 12-18 dill pickle slices
22 - Extra barbecue sauce, for serving (optional)
# How-To Steps:
01 - Preheat oven to 300°F.
02 - Combine salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and thyme in a small bowl. Rub mixture evenly over entire brisket.
03 - Heat olive oil in a large oven-safe pot over medium-high heat. Sear brisket on all sides until well-browned, about 3-4 minutes per side.
04 - Pour beef broth around the brisket. Cover pot tightly with lid or foil. Transfer to oven and braise for 4 to 4.5 hours until fork-tender.
05 - Remove brisket from pot and let rest 15 minutes. Shred meat using two forks. Toss with barbecue sauce until evenly coated.
06 - Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a large bowl. Add cabbage and carrot; toss to coat thoroughly. Refrigerate until ready to serve.
07 - Lightly toast slider buns if desired. Pile shredded brisket onto each bottom bun, top with coleslaw and pickle slices, then add top bun. Serve with extra barbecue sauce on the side.
# Expert Suggestions:
01 -
- The contrast between hot, smoky meat and cold, tangy slaw creates that perfect bite sensation
- These sliders disappear faster than any party food Ive ever made, and people actually ask for the recipe
02 -
- Letting the brisket rest before shredding is non-negotiable. Cutting into hot meat releases all those precious juices, leaving you with dry beef.
- The coleslaw needs at least 30 minutes in the refrigerator. Those minutes transform it from tossed vegetables into a unified, tangy condiment.
03 -
- Place a sheet of parchment paper between the Dutch oven lid and pot to create an extra tight seal, keeping every drop of moisture inside.
- Toss the shredded beef in its cooking liquid before adding barbecue sauce. That liquid is pure concentrated flavor.