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.
ROASTED BRISKET SLIDERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h25m
Yield 24 sliders
Number Of Ingredients 14
Steps:
- Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
- In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
- Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
- Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
- Serve with the rolls, slaw, peppers, relish, pickles and spinach.
BRISKET SLIDERS WITH CARAMELIZED ONIONS
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
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.
PULLED BRISKET SANDWICHES
Don't let the number of ingredients in this recipe scare you; I'll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. -Jane Guilbeau, New Orleans, Louisiana
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.
Nutrition Facts : Calories 405 calories, Fat 11g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 1g fiber), Protein 37g protein.
PULLED BBQ CHICKEN SLIDERS
Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 3h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Coat the chicken breasts with the oil and season on all sides with salt and pepper.
- Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
- Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
- Pull the chicken apart using two forks until it is shredded and keep warm.
- Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
- Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.
Nutrition Facts : Calories 396 calories, Carbohydrate 340.2 g, Cholesterol 37 mg, Fat 12.8 g, Fiber 1 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 745.7 mg, Sugar 12.8 g
PULLED BRISKET SLIDERS
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish is even better the next day, so braise the meat the day before then quickly assemble the sliders before serving. The spicy pulled brisket also makes great tacos, served with corn tortillas and garnished with red onion and chopped fresh cilantro.
Provided by Todd Aarons
Categories Sandwich Beef Hanukkah Kid-Friendly Brisket Party Chile Pepper Tailgating Super Bowl Small Plates
Yield Makes 24 hors d'oeuvre servings
Number Of Ingredients 13
Steps:
- With a stovetop burner set to high, use tongs to hold each chile about 3 inches from the flame and toast until slightly puffed and aromatic, about 1 minute. Repeat with the remaining chiles, transferring them to a large bowl as toasted. Cover the chiles with about 1 quart boiling water. (If the chiles float, puncture each with a small knife to let the water inside.) Steep the chiles until soft and pliable, about 30 minutes. Drain and let cool. Once the chiles are cool enough to handle, remove the stems and most of the seeds and transfer to a blender or the bowl of a food processor.
- While the chiles are soaking, arrange a rack about 6 inches from the flame and preheat the broiler. Arrange the tomatoes on the broiler pan or a baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes. Let the tomatoes cool slightly then remove and discard the charred skin. Add the tomato flesh to the chiles in the blender or food processor. Add the garlic, oregano, cumin, cloves, and 1 cup water and process until smooth.
- Arrange a rack in the middle of the oven and preheat to 300°F. Cut a piece of parchment into a round the same size as a large Dutch oven.
- Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking. Working in batches, sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.
- Once all of the meat is seared, return it all to the pot and add the reserved chile-tomato purée. Bring to a boil and then place the parchment round over the meat. Cover the pot with a lid and transfer to the oven. Cook until the meat is very tender and falling apart, about 3 hours. Discard the parchment then transfer the meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat. Skim any excess fat from the braising liquid then return the meat to the pot and stir to combine. Season with salt and pepper. DO AHEAD: The brisket can be made ahead and stored with its braising liquid, in an airtight container in the refrigerator, up to 3 days. To reheat, place the desired portion in an appropriate-size skillet over moderate heat and cook until warmed through.
- To serve:
- Divide the pulled brisket evenly among the buns (about 2 tablespoons per bun) and serve immediately.
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