Brisket Sliders With Ranch Recipes

Steps:

• For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire.
• Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve.
• For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve.
• To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce.

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:

• Position a rack in the lowest part of the oven. Preheat the oven to 325˚ F. Make the brisket: Mix together the onion powder, paprika, allspice, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the spice mix all over the brisket.
• Heat a large Dutch oven over medium-high heat. Add the olive oil and then the brisket. Sear on all sides until a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour in the tomatoes and cola and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
• Meanwhile, make the ranch dressing: Mix together the yogurt, mayonnaise and pickled jalapeño juice, if using, in a small bowl. Add the parsley, dill, chives and onion powder and mix until combined. Refrigerate until ready to serve.
• Uncover the pot; let the meat and vegetables rest in the juices for about 30 minutes. Remove the brisket and slice against the grain into 1/4-inch-thick slices. Serve the brisket on pretzel buns with the ranch dressing and pickled jalapeños.

Steps:

• In a small bowl, combine the smoked salt, celery salt, garlic salt and onion powder. If using liquid smoke (see Cook's Note), mix it together with the tomato paste. Rub the tomato paste over the brisket so every side is covered. Then sprinkle the brisket with 1 tablespoon of the salt mixture. Reserve the remaining mixture for future use. Wrap the brisket in foil and refrigerate for at least 6 hours and up to overnight.
• Remove the brisket from the refrigerator and let it come to room temperature, about 1 hour.
• Preheat the oven to 325 degrees F.
• In a large roasting pan or baking dish, toss the onions with the oil to coat. Unwrap the brisket and place it on top of the onions. Cover the entire pan with foil and roast until tender, 3 hours to 3 hours 30 minutes. Using tongs, carefully remove the brisket from the pan and place it on a cutting board to rest for 10 minutes. Thinly slice with a carving knife. Pour the juices and onions over the slices.

Steps:

• For the brisket: Sprinkle the brisket evenly all over with the crushed peppercorns and 1 tablespoon salt; firmly press into the meat. Heat the oil in a 6-quart Instant Pot® set to saute mode (see Cook's Note) until shimmering. Add the brisket and cook, turning occasionally, until browned all over, about 8 minutes. Add the garlic and broth then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly across the grain and then cutting into bite-size pieces. Pour the cooking liquid into a large liquid measuring cup and skim off the fat; reserve the liquid for the barbecue sauce.
• For the slaw: Meanwhile, combine the mayonnaise, sour cream, Dijon, vinegar, honey and celery salt in a medium bowl and whisk well. Add the broccoli slaw, toss to combine and season with salt and pepper. Cover and refrigerate until ready to serve.
• For the barbecue sauce: Return 1/2 cup of the reserved cooking liquid to the Instant Pot. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire, molasses, celery salt and 1/2 teaspoon salt and set to saute mode. Bring to a boil and cook, stirring frequently, until reduced slightly, about 5 minutes. Add the sliced brisket, gently toss to coat, bring the sauce to a boil then immediately turn off the heat.
• For serving: Split the slider buns. Put some slaw and brisket on each bottom bun. Top with more slaw and close the sliders with the top buns.

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.