Beef Brisket Sliders BBQ Slaw

The smell of slow-roasted beef drifting through the house on a Sunday afternoon just hits different somehow. I started making these sliders for game day gatherings, but now my friends request them for birthdays too. There's something magical about the way that beef transforms after hours in the oven, falling apart at the slightest touch. Last Super Bowl, my neighbor actually knocked on the door because he smelled it from across the street.

I once made these for my dad's birthday instead of the usual fancy dinner I typically attempt. He took one bite, closed his eyes, and mumbled something about how this beat any restaurant meal he'd had that year. Now whenever I visit, there's a subtle hopeful question about whether the brisket sliders might make an appearance. It's become our thing, and honestly I love how something so unpretentious can create those moments.

Ingredients

• 1.5 kg beef brisket: Look for good marbling throughout the meat, those fat pockets are what keeps everything juicy during the long cook time
• 2 tbsp olive oil: Helps achieve that gorgeous crust during searing, which builds layers of flavor you can't get any other way
• 2 tsp smoked paprika: This single ingredient makes people think you have a secret smoker somewhere in your kitchen
• 1 cup beef broth: Creates the braising liquid that eventually becomes part of your sauce base
• 1 large onion, sliced: These melt down into something incredible, practically disappearing into the beef
• 3 cloves garlic, smashed: Whole cloves infuse the cooking liquid without burning like minced garlic might
• 1 cup ketchup: Forms the backbone of the BBQ sauce with that familiar tangy sweetness everyone craves
• 1/4 cup apple cider vinegar: Cuts through all the richness and adds that classic BBQ backbone
• 1/4 cup brown sugar: Caramelizes beautifully and balances the vinegar's sharpness
• 2 cups shredded green cabbage and 1 cup red cabbage: The mix looks stunning and provides that perfect crunch
• 1 large carrot, grated: Adds just a touch of natural sweetness to the slaw
• 12 slider buns: Get the softest ones you can find, they need to yield without falling apart

Instructions

Preheat and season the beef:

Set your oven to 150°C (300°F) and pat that brisket completely dry with paper towels. Mix all your spices together and rub them thoroughly into every surface of the meat.

Sear for flavor:

Heat that olive oil in your large oven-safe pot over medium-high heat. Sear each side of the brisket until deeply browned, about 3 to 4 minutes per side.

Build the braising base:

Pull the beef out and toss in your sliced onions and smashed garlic. Let them soften for about 2 minutes, then nestle the brisket back in and pour in the beef broth.

Low and slow cooking:

Cover everything tightly with a heavy lid or foil and transfer to the oven. Let it cook undisturbed for 4 to 4.5 hours until the meat yields easily to a fork.

Whisk up the BBQ sauce:

While the brisket works its magic, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, and chili powder in a saucepan. Simmer gently for 15 minutes, stirring now and then, then season to taste.

Mix the crisp slaw:

Toss both cabbages and the carrot together in a large bowl. Whisk the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl, then coat the vegetables thoroughly.

Rest and shred:

Let the brisket rest on a cutting board for 20 minutes before shredding with two forks. Toss the meat with half your BBQ sauce and save the rest for serving.

Toast if you like:

Brush those slider buns with melted butter and give them a quick toast in the oven or a hot skillet for extra texture.

Build those beauties:

Pile the saucy beef onto bottom buns, drizzle with extra BBQ sauce, crown with a heap of slaw, and top with the bun lids. Watch them vanish.

Save

My cousin's wedding reception had this fancy catered beef that everyone raved about, but honestly these sliders blow that meal out of the water. Sometimes the most unpretentious food creates the most genuine joy, you know? There's a certain kind of magic in watching people's eyes light up when they take that first bite.

Getting Ahead

The brisket actually benefits from being made a day ahead and reheated gently in some of those pan juices. The slaw gets better after a few hours in the fridge too. Even the BBQ sauce can sit in your refrigerator for a week, developing deeper flavor.

Serving Strategy

Set up a slider station with everything in separate bowls and let people build their own. The sauce, the slaw, maybe some pickles or jalapeños on the side. It turns dinner into an activity and somehow makes everything taste even better when you've assembled it yourself.

Leftover Love

Any leftover beef makes incredible tacos the next day, or just pile it onto baked potatoes with extra cheese. The slaw works alongside pretty much anything you're grilling that week.

• Warm the leftover beef gently in a pan with a splash of water, never the microwave which makes it tough
• Store the slaw in a separate container or it'll make the beef soggy
• Those extra buns freeze beautifully for next time

Save

Hope these sliders become part of your own story somehow. There's something pretty wonderful about food that brings people together like this.

Recipe Questions & Answers

→ How long should the brisket be cooked for tenderness?

Cook the brisket in a covered pot at 150°C (300°F) for about 4 to 4.5 hours until it's fork-tender.

→ Can I prepare the BBQ sauce ahead of time?

Yes, the BBQ sauce can be simmered and cooled in advance, allowing the flavors to meld before serving.

→ What kind of buns work best for these sliders?

Soft slider buns are ideal to hold the shredded brisket and toppings without falling apart.

→ Is it possible to make the slaw less creamy?

Yes, reduce or omit mayonnaise and add more apple cider vinegar for a lighter, tangier slaw.

→ How can I add extra zest to the sliders?

Consider adding pickles or jalapeños for an extra zing and layered flavor complexity.