Pulled Brisket Sliders 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:

• Position a rack on the lowest part of the oven. Preheat the oven to 325 degrees F.
• 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 oil and then the brisket. Sear on all sides to a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour the tomatoes and cola over the meat and vegetables and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
• Uncover the pot and let the meat and vegetables rest in the juices until no longer steaming, about 30 minutes. Slice the brisket against the grain into 1/4-inch slices.
• Serve the brisket slices on pretzel rolls buns with Homemade Ranch and pickled jalapenos.
• Mix together the yogurt, mayonnaise and pickle juice, if using in a small bowl. Add the parsley, dill, chives and onion powder and mix until smooth and combined.

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.

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:

• Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
• Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
• Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
• Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
• Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste.
• Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.

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:

• 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.