Slow Cooker Chipotle Brisket Sliders Recipes
BRISKET SLIDERS WITH WHITE BARBECUE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 7h30m
Yield 4 to 6 servings (12 sliders)
Number Of Ingredients 11
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.
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- Place garlic, lemon juice, brown sugar, oil, salt, black pepper, oregano, onion powder, cumin, chipotle peppers, and adobo sauce in a small food processor. Pulse until well combined, and a paste is formed.
- Rub the brisket with the chipotle paste, rubbing it thoroughly on all sides. If time permits, leave for 30 minutes to 24 hours in the fridge, but I rarely do this.
- Place orange juice, chicken broth, liquid smoke, and bay leaves in the slow cooker; mix to combine. Add seasoned brisket into a slow cooker. Cover with the lid.
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- Stir together the minced chipotle chiles, brown sugar, garlic, cumin, 1/2 tablespoon of the olive oil, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl. Rub all of the mixture over the brisket. Place the brisket in a 5- to 6-quart slow cooker.
- Whisk together the water, ketchup, Worcestershire, and 2 tablespoons of the vinegar in a small bowl; pour over the brisket in the slow cooker. Cover and cook on LOW until the brisket is very tender, about 8 hours.
- Transfer the brisket to a cutting board, reserving the sauce in the slow cooker. Shred the brisket with 2 forks into bite-sized pieces. Return the shredded meat to the reserved sauce in the slow cooker, stirring to combine.
- Just before serving, whisk together the remaining 1 tablespoon each olive oil and vinegar and remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the coleslaw mix, and toss to coat. Divide the brisket and slaw evenly among the slider buns.
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- In a medium bowl, whisk together the ketchup, beef broth, brown sugar, Worcestershire sauce, chilies in adobo, and spices. Pour over the brisket.
- Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. Remove the brisket from the slow cooker and shred. Cover and keep warm.
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