Game Day Brisket Sliders

April 2023 Amanda Bevill

Nothing welcomes fall quite like a slow cooked brisket, and nothing says game-day quite like sliders! Brisket sliders combine the two and dish up an eye-catching platter of food that's sure to please the crowd. It's quick to make and simple to serve, too, so you can spend your time cheering on the team. For this round, we teamed up our with grilled onions, mustard and a pickle, the ideal trifecta of condiments for anything on a mini-bun. But this recipe was so fun to make, we are already planning out the season with more flavors like , and .�

The genius of this recipe is how easy it is to make a whole mess of sliders. Simply cook the brisket a day ahead. Once you get it into the slow-cooker it is very hands off. Then, when you are ready for kick-off, just slice open a package of rolls and assemble the sliders as one big unit. You can even serve them pull-apart style, right from the pan.

Game Day Brisket Sliders

Amanda Bevill

Ingredients

For the Brisket:
3 pound beef brisket
3 tablespoons �
1 large yellow or red onion, sliced into half moons
2 tablespoons olive oil, divided
2 cups vegetable or beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
For the Sliders:
Beef brisket with juices
1 medium yellow or red onion, sliced into half moons
1 tablespoon olive oil
Pinch of �
2 packages whole wheat dinner rolls or Hawaiian slider rolls
Sliced dill pickles
Dijon mustard

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Directions

For the Brisket:
Rub all sides of the brisket with Tarheel BBQ Rub.�

In a large cast iron skillet, saut� the onion in 1 tablespoon olive oil over medium heat, until translucent and browned. Remove and set aside.

Increase the heat to medium-high and add an additional tablespoon of olive oil. Sear the brisket on both sides. Transfer the brisket, fat side up, to a slow cooker and top with the saut�ed onions.

In a small bowl, combine the broth, Worcestershire sauce and soy sauce. Pour the mixture around the brisket.

Cook on high for 6 hours or low for 8 hours, until the meat is fork tender.

At this point, you need to remove the fat from the brisket and juices. If you are making this a day ahead, allow the cooker to cool and store it in the refrigerator overnight. The fat will solidify and you can easily remove it. If you're serving right away, remove the brisket and transfer the juices to a gravy separator. Pull any large pieces of fat from the brisket and pour off the juices from the fat.
Chop or pull apart the brisket and combine with the juices in a large skillet. Warm over low heat and adjust seasonings to taste.

For the Sliders:
Preheat the oven to 300 degrees F and lightly oil a 9x13" baking dish.

In a medium skillet, saut� the onion in oil with salt and pepper until soft and lightly browned.

Slice the rolls in half and arrange the bottom halves snugly in the baking dish. You may have a few left over. I call them snacks.

Mound the bottom of each bun with a generous dollop of meat, 1 tablespoon of onions and a pickle. Spread mustard on the bun tops and put one on each slider.

Cover the pan with foil and bake 10 minutes. Serve warm.

Note