Slow Cooked Beef Brisket Sliders (Printable)
Smoky brisket slow cooked and served on soft buns with a crisp, tangy coleslaw topping.
# What You'll Need:
→ For the Beef Brisket
01 - 2.5 lbs beef brisket, trimmed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1 tablespoon brown sugar
09 - 1 cup beef broth
10 - 2 tablespoons Worcestershire sauce
11 - 2 tablespoons apple cider vinegar
12 - 1 tablespoon Dijon mustard
→ For the Coleslaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 medium carrot, grated
16 - 2 tablespoons chopped fresh parsley
17 - 1/3 cup mayonnaise
18 - 1 tablespoon apple cider vinegar
19 - 1 tablespoon Dijon mustard
20 - 1 teaspoon sugar
21 - Salt and pepper, to taste
→ For Assembling
22 - 8 slider buns, split
23 - 2 tablespoons unsalted butter, melted (optional, for toasting buns)
24 - Pickle slices (optional)
# Directions:
01 - In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, thyme, and brown sugar. Rub the spice mixture all over the brisket, ensuring even coverage on all sides.
02 - Place the seasoned brisket in the slow cooker.
03 - In a separate bowl, combine beef broth, Worcestershire sauce, apple cider vinegar, and Dijon mustard. Pour this mixture over the brisket in the slow cooker.
04 - Cover the slow cooker and cook on low heat for 8 hours, or until the brisket is very tender and shreds easily with a fork.
05 - Transfer the cooked brisket to a cutting board. Use two forks to shred the meat, discarding any excess fat. Skim the fat from the cooking juices in the slow cooker, then return the shredded brisket to the juices to keep it moist.
06 - In a large bowl, combine the shredded green cabbage, shredded red cabbage, grated carrot, and chopped fresh parsley.
07 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined.
08 - Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly. Refrigerate until ready to serve.
09 - If desired, brush the cut sides of the slider buns with melted butter and toast them lightly in a skillet or oven until golden brown.
10 - Pile the shredded brisket onto the bottom half of each bun. Top with a generous spoonful of coleslaw and add pickle slices if using. Cover with the top bun and serve immediately.
# Expert Advice:
01 -
- The combination of smoky tender beef and cold crisp coleslaw creates this perfect temperature contrast that wakes up your whole palate
- These sliders somehow feel fancy enough for a dinner party but casual enough for Tuesday night on the couch
02 -
- The most common mistake is rushing the shred while the meat is still too hot, so give it 10 minutes to rest for more manageable pieces
- Skimming the fat from the cooking juices might feel fussy but it keeps the sliders from becoming overwhelmingly rich
03 -
- If your brisket seems particularly fatty, trim more aggressively before cooking since you can't remove it later
- Don't skip the butter on the buns because that golden toasted crust prevents soggy bottoms