Brisket Sliders With Ranch Recipes

BRISKET SLIDERS WITH RANCH

Brisket Sliders with Ranch image

You can cook this brisket in a slow cooker or in a Dutch oven like I do. The secret is time: Low and slow is the key.

Provided by Trisha Yearwood

Categories appetizer

Time 4h

Yield 12 brisket sliders

Number Of Ingredients 18

Ingredients

1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon ground allspice
Kosher salt and freshly ground pepper
1 3-pound brisket
2 tablespoons olive oil
2 bay leaves
2 onions, cut into large chunks
2 carrots, cut into large chunks
1 15-ounce can diced tomatoes
2 cups cola
12 pretzel slider buns
Pickled jalapeños, for topping
1 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon pickled jalapeño juice (optional)
2 tablespoons each chopped fresh parsley, dill and chives
1 teaspoon onion powder

Steps:

Position a rack in the lowest part of the oven. Preheat the oven to 325˚ F. Make the brisket: 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 olive oil and then the brisket. Sear on all sides until a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour in the tomatoes and cola and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
Meanwhile, make the ranch dressing: Mix together the yogurt, mayonnaise and pickled jalapeño juice, if using, in a small bowl. Add the parsley, dill, chives and onion powder and mix until combined. Refrigerate until ready to serve.
Uncover the pot; let the meat and vegetables rest in the juices for about 30 minutes. Remove the brisket and slice against the grain into 1/4-inch-thick slices. Serve the brisket on pretzel buns with the ranch dressing and pickled jalapeños.

BRISKET SLIDERS WITH CARAMELIZED ONIONS

Brisket Sliders with Caramelized Onions image

For a dear friend's going-away party, I made a juicy brisket and turned it into sliders. Cook the brisket ahead and slider assembly will be a breeze. -Marlies Coventry, North Vancouver, British Columbia

Provided by Taste of Home

Categories Lunch

Time 7h25m

Yield 2 dozen.

Number Of Ingredients 19

Ingredients

2 tablespoons plus 1/8 teaspoon salt, divided
2 tablespoons sugar
2 tablespoons whole peppercorns, crushed
5 garlic cloves, minced
1 fresh beef brisket (about 4 pounds)
1 cup mayonnaise
1/2 cup crumbled blue cheese
2 teaspoons horseradish
1/8 teaspoon cayenne pepper
3 medium carrots, cut into 1-inch pieces
2 medium onions, chopped
2 celery ribs, chopped
1 cup dry red wine or beef broth
1/4 cup stone-ground mustard
3 bay leaves
1 tablespoon olive oil
3 medium onions, sliced
24 mini buns
Optional: Arugula and tomato slices

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.

Nutrition Facts : Calories 272 calories, Fat 13g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 876mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

BRISKET CHALLAH SLIDERS

Brisket Challah Sliders image

Make and share this Brisket Challah Sliders recipe from Food.com.

Provided by Food.com

Categories Lunch/Snacks

Time 2h25m

Yield 16 rolls

Number Of Ingredients 18

Ingredients

2 (1/4 ounce) packages active dry yeast
2 tablespoons sugar
1 cup warm water (110 degree)
2 tablespoons canola oil
4 large egg yolks
3 1/3 cups flour
1 teaspoon kosher salt
1 egg, beaten
2 -3 tablespoons sesame seeds
4 -6 cups beef brisket, cooked
1 cup barbecue sauce
3 cups cabbage, slaw recipe follows
3 cups red cabbage, cut into thin strips
2 cups grated carrots (or julienne)
1 cup cilantro leaf
2 limes, juiced
1 tablespoon sugar
salt and pepper

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.

Nutrition Facts : Calories 275, Fat 8.4, SaturatedFat 2.2, Cholesterol 93, Sodium 348.2, Carbohydrate 32.9, Fiber 2.5, Sugar 8.4, Protein 16.7

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