Brisket Sliders with Jalapeño Slaw
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
20 hours
Prep time
2 hours
Marinade/Proof time
4 hours
Cook time
12 hours
Resting time
1 hour
This recipe is inspired by classic barbecue traditions, notably from Texan cuisine where brisket is a star on any menu. The decision to create sliders allows for individual servings, enhancing the social aspect of sharing a meal. Combining the unique flavors and textures of brisket with a spicy jalapeño slaw showcases a modern twist to traditional methods, ensuring a memorable eating experience for guests.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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1.5 kilograms beef brisket (trimmed and patted dry)
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30 grams kosher salt (for rub)
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20 grams black pepper (for rub)
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10 grams garlic powder (for rub)
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10 grams onion powder (for rub)
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5 grams smoked paprika (for rub)
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500 milliliters beef broth (for braising)
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500 grams all-purpose flour (plus extra for dusting)
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10 grams instant yeast (active)
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30 grams sugar
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10 grams salt
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250 milliliters milk (warm, around 30°C)
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50 grams unsalted butter (melted)
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1 large egg (beaten, for egg wash)
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200 grams green cabbage (finely shredded)
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100 grams carrot (grated)
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1 large jalapeño pepper (seeded and finely sliced)
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150 grams mayonnaise
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30 milliliters apple cider vinegar
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10 grams honey
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to taste salt
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to taste black pepper
Instructions
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1.
Prepare the Brisket Rub:
Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a bowl. Generously rub the spice mixture all over the brisket, ensuring even coverage. Wrap the brisket tightly in plastic wrap, refrigerate, and allow it to marinate for at least 4 hours, preferably overnight.
Make sure to use an accurate scale for measuring spices to ensure proper seasoning.
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2.
Smoke the Brisket:
Prepare your Kamado Joe grill for low and slow cooking at a temperature of 110-120°C. Place the brisket on the grill, fat side up, and smoke for approximately 12 hours, maintaining a consistent temperature. Use a water pan to help control moisture. Check internal temperature, aiming for 90-95°C for optimal tenderness.
Let the brisket rest for at least 60 minutes before slicing; if the temperature drops too low during cooking, consider wrapping it in aluminium foil to help retain heat.
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3.
Make the Slider Buns:
In a stand mixer, combine warm milk, sugar, and instant yeast. Let it sit for 5 minutes until foamy. Add flour, melted butter, and salt. Knead on a low speed for 10 minutes until smooth. Shape into a ball, place in a greased bowl, cover, and let rise in a warm area until doubled, about 1 hour.
Ensure the milk is warm, not hot, to activate the yeast properly. Over kneading can lead to tough buns.
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4.
Shape and Bake the Slider Buns:
Preheat oven to 190°C. Once the dough has risen, punch it down and divide into 12 equal portions. Shape each portion into a ball. Place on a lined baking sheet, cover, and let rise for 30 minutes. Brush the tops with beaten egg and bake for 15-20 minutes until golden brown. Cool on a wire rack.
Do not overcrowd the baking sheet. The buns will expand while baking.
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5.
Prepare the Jalapeño Slaw:
In a large bowl, mix shredded cabbage, grated carrot, and finely sliced jalapeño. In another bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until combined. Pour the dressing over the slaw mixture, toss to coat evenly, and refrigerate for at least 30 minutes to allow flavours to meld.
Taste the slaw after mixing in the dressing and adjust seasoning to your preference, particularly with the jalapeño for heat.
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6.
Assemble the Sliders:
Slice the buns in half. Pile the sliced brisket on the bottom half of each bun, followed by a generous spoonful of jalapeño slaw. Top with the other half of the bun. Serve immediately with your choice of sides.
Keep the sliders warm in a low oven if they are not served immediately.
Tips and Variations
- Consider marinating the brisket with a dry rub overnight for deeper flavour penetration.
- Experiment with additional toppings for sliders, like pickles or cheese, to suit guest preferences.
- For a smoky note without a grill, use smoked salt in the brisket rub.
- To save time, prepare the jalapeño slaw a day in advance to allow for improved flavour development.
- The slider buns can be made ahead and frozen; simply rewarm them before serving.
Equipment Required
Suggested Pairings
Sides
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The crispy texture of potato wedges complements the soft and juicy sliders.
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A traditional side that pairs perfectly with the barbecue theme.
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Adds a delicious sweetness that balances the spice of the jalapeño.
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A classic accompaniment to brisket that adds a hearty note.
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Provides a tangy contrast to the richness of the brisket.
Drinks
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A refreshing non-alcoholic drink that balances the spiciness of the slaw.
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The bitterness of the beer complements the richness of the brisket.
Other Food Dishes
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Creamy and cheesy, a comfort food classic that pairs with the sliders.
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An indulgent dessert to cap off a rich meal.
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Provides a refreshing and light end to the meal.
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Spiced with similar BBQ flavors, this dish complements the sliders well.
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A fresh salad that complements the richness of the brisket.