Beef Brisket Sliders BBQ Slaw (Printer-friendly)
Tender beef brisket on slider buns with tangy BBQ sauce and crisp homemade slaw for gatherings.
# What You'll Need:
→ For the Brisket
01 - 3.3 lbs beef brisket
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 2 tsp smoked paprika
06 - 2 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 cup beef broth
09 - 1 large onion, sliced
10 - 3 cloves garlic, smashed
→ For the BBQ Sauce
11 - 1 cup ketchup
12 - 1/4 cup apple cider vinegar
13 - 1/4 cup brown sugar
14 - 2 tbsp Worcestershire sauce
15 - 2 tbsp Dijon mustard
16 - 1 tsp smoked paprika
17 - 1/2 tsp chili powder
18 - Salt and pepper, to taste
→ For the Slaw
19 - 2 cups shredded green cabbage
20 - 1 cup shredded red cabbage
21 - 1 large carrot, grated
22 - 2 tbsp mayonnaise
23 - 1 tbsp apple cider vinegar
24 - 1 tsp Dijon mustard
25 - 1 tsp honey
26 - Salt and pepper, to taste
→ For Assembly
27 - 12 slider buns
28 - 2 tbsp unsalted butter, melted (for toasting buns, optional)
# Directions:
01 - Preheat oven to 300°F.
02 - Pat brisket dry and rub with salt, pepper, smoked paprika, garlic powder, and onion powder.
03 - In a large oven-safe pot, heat olive oil over medium-high heat. Sear brisket on all sides until browned, about 3–4 minutes per side.
04 - Remove brisket. Add sliced onion and smashed garlic to the pot; cook for 2 minutes. Return brisket to the pot, add beef broth, cover tightly with lid or foil.
05 - Transfer to oven and cook for 4–4.5 hours, until the brisket is fork-tender.
06 - While the brisket cooks, prepare BBQ sauce: In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, and chili powder. Simmer on low heat for 15 minutes, stirring occasionally. Season with salt and pepper. Set aside.
07 - For the slaw, combine green and red cabbage and carrot in a large bowl. In a small bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Toss with vegetables to coat. Chill until ready to use.
08 - Remove brisket from oven and let rest for 20 minutes. Shred meat using two forks, discarding excess fat. Mix with half the BBQ sauce (reserve remaining sauce for serving).
09 - Brush slider buns with melted butter and toast lightly in oven or skillet, if desired.
10 - Pile brisket onto bottom buns, drizzle with extra BBQ sauce, top with slaw, and place bun tops. Serve immediately.
# Expert Advice:
01 -
- The homemade BBQ sauce hits that perfect sweet-tangy balance that storebought versions somehow miss
- That cold crisp slaw cuts through the rich beef like a breath of fresh air
- These disappear faster than you can say touchdown, every single time
02 -
- Resist every urge to peek at the brisket during those long oven hours, keeping that lid tight is what makes it tender
- The meat needs at least 20 minutes of resting time, or all those juices will run out onto your cutting board instead of staying in the beef
- Making the slaw ahead actually improves it, giving the flavors time to meld and the cabbage to soften slightly
03 -
- If your brisket has a thick fat cap, trim it down to about 1/4 inch so the rub penetrates better
- The searing step isn't optional, it's where all those deep caramelized notes come from