Asian Inspired Brisket Sliders Recipes

Steps:

• In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.

Steps:

• In 6-quart Dutch oven, place beef, stock, soy sauce, brown sugar, onion, carrots, garlic and gingerroot. (The beef should be totally submerged. If not, add enough water to cover completely.) Cover and cook over medium-low heat about 3 hours or until beef flakes easily with a fork and is very tender.
• Remove beef, onion and garlic from Dutch oven. In large bowl, place onion. Slice meat and mash garlic; add to onion in bowl along with five-spice powder and sesame oil. Toss meat mixture until blended, adding a bit of the braising liquid to moisten as needed.
• Divide beef mixture evenly among slider buns; top with green onions.

Steps:

• Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
• In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
• Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
• Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
• Serve with the rolls, slaw, peppers, relish, pickles and spinach.

Steps:

• Make the Tri-Color Asian Slaw: Put all ingredients in a bowl and toss well. Let the slaw sit at least 15 minutes before serving.
• Make the sliders: Preheat a grill to medium heat.
• Put the pork, soy sauce, red onion, and ginger in a large bowl and stir together to incorporate. Form 8 patties, using 3 to 4 tablespoons of pork mixture in each one and shaping them 1/2-inch thick. Be sure not to overwork or overhandle the mixture.
• Grill the burgers over direct heat, turning once, until fully cooked through, 5 to 7 minutes per side.
• Toward the end of the sliders' grilling time, grill the buns: Slice them in half if necessary, then grill the cut sides until lightly marked and lightly toasted, about 1 minute.
• Let the sliders rest on a platter or cutting board for 5 minutes after grilling, then set 1 slider in each bun and top with Tri-Color Asian Slaw. Serve.

Steps:

• With a stovetop burner set to high, use tongs to hold each chile about 3 inches from the flame and toast until slightly puffed and aromatic, about 1 minute. Repeat with the remaining chiles, transferring them to a large bowl as toasted. Cover the chiles with about 1 quart boiling water. (If the chiles float, puncture each with a small knife to let the water inside.) Steep the chiles until soft and pliable, about 30 minutes. Drain and let cool. Once the chiles are cool enough to handle, remove the stems and most of the seeds and transfer to a blender or the bowl of a food processor.
• While the chiles are soaking, arrange a rack about 6 inches from the flame and preheat the broiler. Arrange the tomatoes on the broiler pan or a baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes. Let the tomatoes cool slightly then remove and discard the charred skin. Add the tomato flesh to the chiles in the blender or food processor. Add the garlic, oregano, cumin, cloves, and 1 cup water and process until smooth.
• Arrange a rack in the middle of the oven and preheat to 300°F. Cut a piece of parchment into a round the same size as a large Dutch oven.
• Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking. Working in batches, sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.
• Once all of the meat is seared, return it all to the pot and add the reserved chile-tomato purée. Bring to a boil and then place the parchment round over the meat. Cover the pot with a lid and transfer to the oven. Cook until the meat is very tender and falling apart, about 3 hours. Discard the parchment then transfer the meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat. Skim any excess fat from the braising liquid then return the meat to the pot and stir to combine. Season with salt and pepper. DO AHEAD: The brisket can be made ahead and stored with its braising liquid, in an airtight container in the refrigerator, up to 3 days. To reheat, place the desired portion in an appropriate-size skillet over moderate heat and cook until warmed through.
• To serve:
• Divide the pulled brisket evenly among the buns (about 2 tablespoons per bun) and serve immediately.