Brisket Challah Sliders Recipes

BRISKET SLIDERS WITH WHITE BARBECUE SAUCE

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.

BRISKET SLIDERS WITH CARAMELIZED ONIONS

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.

SLOW COOKER BEER BRAISED BRISKET SLIDERS

Steps:

• To a medium bowl add mayo, prepared horseradish, whole grain mustard, lemon juice and garlic powder. Stir to mix everything together and set aside.
• To a small bowl add garlic powder, smoked paprika, salt, black pepper, onion powder, ancho chili powder and thyme. Mix everything together.
• Rub spice blend into both sides of the brisket.
• Place seasoned brisket in a large (2-3 gallon) ziplock bag. (or you could place on a baking sheet on cover with tin foil) Let the brisket sit overnight.
• Add seasoned brisket to a slow cooker. (you may need to cut it up to make it fit)
• Next add sliced onion on top and cover with your choice of beer.
• Cover and cook on HIGH for 6 hours.
• Turn the broiler on to HIGH.
• Line a baking sheet with tin foil. Remove brisket from the slow cooker and place on prepared baking sheet.
• Place brisket in the oven and broil on HIGH for 5 minutes. (this will give you a nice "char" and burnt ends type taste)
• Slice brisket. (you could add the sliced brisket back into the beer to keep it moist if you aren't serving it right away)
• To each Hawaiian roll add 1 teaspoon of horseradish aioli, a small handful of arugula and 2 slices of brisket.
• Repeat process until all the sliders are prepared.
• Serve.

BRISKET CHALLAH SLIDERS

Steps:

• If making by hand, in a large bowl, combine yeast, sugar and water. Let stand until foamy, about 5 minutes. Add oil and yolks and stir to combine, then add flour and salt and stir to combine. Turn dough onto a lightly floured surface and knead until dough is smooth and elastic.
• If making in a stand mixer, combine yeast, sugar and water in the bowl of a stand mixer. Let stand until foamy, about 5 minutes. Place bowl on stand mixer fitted with a dough hook and add oil and yolks and stir to combine. Add flour and salt and mix on low speed until dough is smooth and elastic.
• Coat a large bowl lightly with oil. Place dough in bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in a warm draft-free place until doubled in size, about 1 hour. Punch dough down, then cover and let rise again for 30 minutes.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Turn dough onto a lightly floured surface. Cut into 16 pieces and cover with a towel. Working one at a time, roll dough into 10-inch ropes, then twist around and tie, tucking the ends underneath. (Alternatively roll each piece of dough into a ball). Cover and let rest for 10 minutes, then brush dough with beaten egg and sprinkle with sesame seeds.
• Bake for 25-30 minutes until bread is golden and cooked through. Let cool on wire rack for 10 minutes, then serve.
• To assemble sandwiches, cut bread in half and pile on brisket, BBQ sauce and cabbage slaw.
• To Make the Slaw:.
• Combine all ingredients and let sit for 30 minutes or up to overnight.