Southern Grill Lunch: BBQ Beef Brisket Sliders with Smoky Coleslaw

Allergens

Contains gluten, dairy, and soy.

Ingredients

• 1. 2 lbs beef brisket 2. 1/4 cup yellow mustard 3. 1/2 cup apple cider vinegar 4. 1/2 cup brown sugar 5. 1/4 cup Worcestershire sauce 6. 1/4 cup tomato ketchup 7. 1 tbsp chili powder 8. 1 tsp black pepper 9. 1 tsp smoked paprika 10. 1 tsp garlic powder 11. 1 tsp onion powder 12. 12 slider buns 13. Salt and pepper, to taste For Smoky Coleslaw: 14. 1 small head of cabbage, shredded 15. 1/4 cup mayo 16. 1/4 cup apple cider vinegar 17. 2 tbsp yellow mustard 18. 1 tbsp smoked paprika 19. Salt and pepper, to taste

Instructions

1. Begin by preparing the BBQ sauce. In a medium bowl, whisk together the mustard, apple cider vinegar, brown sugar, Worcestershire sauce, ketchup, chili powder, black pepper, smoked paprika, garlic powder, and onion powder until well combined. Set aside. Season the beef brisket with salt and pepper. In a large grill pan or oven safe skillet over medium heat, sear the brisket on both sides until browned. Pour half of the BBQ sauce over the seared brisket, cover with foil, and bake at 300°F (150°C) for 4 hours or until tender. While the brisket is cooking, prepare the smoky coleslaw. In a large bowl, combine the shredded cabbage, mayo, apple cider vinegar, mustard, smoked paprika, salt, and pepper. Toss until well combined and set aside. Once the brisket has finished cooking, let it rest for 10 minutes before thinly slicing against the grain. Return the sliced brisket to the BBQ sauce and mix gently to coat evenly. To assemble the sliders, place a generous portion of brisket on each bun and top with a scoop of smoky coleslaw.

Chef’s Insight

1. To achieve a more authentic "grill" flavor, use wood chips (such as hickory or mesquite) when grilling on the stovetop.

Notes

1. The smokiness of the coleslaw can be adjusted by adding more or less smoked paprika. 2. For a spicier dish, add cayenne pepper or hot sauce to the BBQ sauce and coleslaw.