Slow Cooked Beef Brisket Sliders (Printable Version)
Smoky beef brisket slow cooked and served with crisp, tangy coleslaw on soft slider buns.
# What You Need:
→ For the Beef Brisket
01 - 2.5 lbs beef brisket, trimmed
02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried thyme
08 - 1 tbsp brown sugar
09 - 1 cup beef broth
10 - 2 tbsp Worcestershire sauce
11 - 2 tbsp apple cider vinegar
12 - 1 tbsp Dijon mustard
→ For the Coleslaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 medium carrot, grated
16 - 2 tbsp chopped fresh parsley
17 - 1/3 cup mayonnaise
18 - 1 tbsp apple cider vinegar
19 - 1 tbsp Dijon mustard
20 - 1 tsp sugar
21 - Salt and pepper, to taste
→ For Assembling
22 - 8 slider buns, split
23 - 2 tbsp unsalted butter, melted (optional, for toasting buns)
24 - Pickle slices (optional)
# How to Make It:
01 - In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, thyme, and brown sugar. Rub the seasoning mixture all over the brisket, ensuring even coverage on all sides.
02 - Place the seasoned brisket in the slow cooker. In a separate bowl, whisk together beef broth, Worcestershire sauce, apple cider vinegar, and Dijon mustard. Pour this liquid mixture evenly over the brisket.
03 - Cover the slow cooker with its lid. Cook on low heat setting for 8 hours, or until the brisket is fork-tender and shreds easily with minimal resistance.
04 - Transfer the cooked brisket to a cutting board. Using two forks, pull the meat apart into shreds, discarding any large pieces of excess fat. Skim the fat layer from the cooking juices, then return the shredded meat to the slow cooker to absorb the flavorful juices.
05 - Combine green cabbage, red cabbage, grated carrot, and parsley in a large mixing bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly. Refrigerate until ready to serve.
06 - Lightly brush the cut sides of the slider buns with melted butter. Toast them in a skillet over medium heat or in a warm oven until golden and slightly crisp, approximately 2-3 minutes.
07 - Pile a generous portion of the moist shredded brisket onto the bottom half of each toasted bun. Top with a spoonful of chilled coleslaw and add pickle slices if desired. Place the bun tops on the slaw and serve immediately while still warm.
# Expert Tips:
01 -
- The brisket transforms into meltingly tender beef that literally falls apart under your fork
- That cold crisp coleslaw against the warm smoky meat is the kind of contrast that makes people go quiet after their first bite
- Eight hours of hands off cooking gives you restaurant quality results with almost zero effort
02 -
- Resist the urge to peek during the first few hours every time you lift that lid you add thirty minutes to the cooking time
- Let the meat rest briefly before shredding or you will lose all those precious juices
- The coleslaw needs at least thirty minutes in the fridge to let the flavors marry properly
03 -
- If your brisket is particularly lean, add an extra half cup of broth to prevent drying out
- Toast the buns right before serving so they stay warm and crisp