Pulled Brisket Sliders with Red Cabbage Slaw are an absolute delight and sooooo easy to make at home.
The dish starts on the stovetop and then cooks low and slow in the oven.
This is great to make for a game night or a casual dinner.
Pulled Brisket Sliders with Red Cabbage Slaw
Course: MainCuisine: AmericanDifficulty: Easy6
servings15
minutes6
hoursIngredients
- For the brisket
1 brisket, 5-6 lbs.
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. salt
1 tsp. fresh ground black pepper
1 Tbsp. canola oil
1 yellow onion, peeled and quartered
6 to 8 cloves of garlic, peeled
2 cups low salt beef broth
1 cup Worcestershire sauce
1/2 cup favorite Teriyaki sauce (We use a Sirachi Teriyaki so it’s not so sweet)
Sliced rolls
Barbecue sauce, to serve if desired
Sliced cheese, to serve if desired
- Red Cabbage Slaw
Shredded red cabbage, 10 oz.
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. sugar
1/4 cup red wine vinegar
3 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. fresh black pepper
Directions
- For the brisket
- Preheat oven to 225 degrees Fahrenheit.
- In a small bowl, add garlic powder, onion powder, salt and black pepper. Stir together. Rub mixture all over brisket.
- Heat a large Dutch oven pot over medium high heat. Add oil and coat the bottom of the pot. Once pot is hot, add brisket. Brown on both sides, about 6 minutes per side. Remove from heat.
- Carefully place onion quarters and garlic cloves around browned brisket. Add beef broth, Worcestershire sauce and teriyaki sauce to the pot. Cover the pot with a lid and place in preheated oven for 5 to 6 hours or until meat is tender.
- Remove from oven and let rest for 15 minutes. Shred the meat with two large forks.
- Serve warm with barbecue sauce, sliced rolls, cheese and Red Cabbage Slaw (recipe below).
- For the red cabbage slaw
- In a medium bowl, whisk together garlic powder, onion powder, sugar, red wine vinegar, canola oil, salt and pepper.
- Add red cabbage. Toss to coat. Refrigerate for 6 hours or overnight. Toss before serving.
