Try this succulent brisket smothered in barbecue sauce
Slow-cooked beef brisket sliders with sticky barbecue sauce, coleslaw and fries.
If you’re not already salivating, then you soon will be!
PREP TIME: 10 mins
COOKING TIME: 4 – 5 hrs slow cooking
IDEAL FOR: crowd-pleaser, family
Burgers and sliders
Burgers never really get old, do they?
And these days you can pretty much have anything you like in them.
But I have to admit, that having spent some time living in Manhattan.
I kind of fell in love with how they do burgers.
I mean, it’s quite hard to get a burger wrong.
But at the same time there is a definite skill to knowing the right combo.
And, what I discovered in NYC, the right size.
So, as we all know, I’m a proud Kiwi and very proud of the Kiwi burger.
Now, that’s a combo that works!
But the Americans, they do know how to cook a juicy beef patty.
And I love that they aren’t served up on massive burger buns.
Which is really quite a surprise in a way, as they do seem to like to super-size most things.
But what’s then more surprising, is they then scaled it down!
And so the slider was born.
Where did sliders originate?
It all started in the White Castle where they came up with a cheap burger (and square patties?!?).
It’s one of the oldest hamburger joints in America, founded in 1921.
White Castle became famous for their cheap and greasy mini-burgers (hmm, nice).
And, apparently, the (now) famous slider, got it’s name from the way it was cooked, not it’s size.
Regular burger patties are cooked on a griddle or grill then placed onto a bun.
But sliders, on the other hand, start on a well-oiled griddle.
Then, along with some onions, are cooked one side, flipped…
And then slid along the griddle to make room for the next batch.
The next step is to add more toppings including the top bun which steams a bit before they finish the build and serve them.
White Mana in New Jersey is famous for the best sliders, check out their sliders on the griddle.
Slow-cooked beef brisket sliders
So, that’s sliders explained.
But, I’m not doing this type of slider. (Sorry).
However, it is the inspiration for this burger.
And as I mentioned the mighty burger has moved on to become more than just a beef patty.
Which is why, I tested out the slow-cooked brisket sliders.
Now, I don’t think we need to get too caught up in size.
They taste epic no matter how big or small you decide to go with the buns.
But if you can find brioche buns, I recommend them.
They add a little bit more decadence.
And they are usually smaller than a normal burger bun.
Beef brisket in BBQ sauce
Brisket is a great cut to use as it’s fairly cheap, holds flavours well and can be slow-cooked.
Which is my favourite because it’s pretty much hands-off cooking.
You can smoke it in the BBQ to get some lovely smoky flavours as well if you like.
Or as I have this time, I simply slow-cooked it in an oven with a homemade BBQ sauce.
And served it with (frozen) fries (yes, I cheated!).
Hands down, it’s one of the best burgers I’ve done (maybe even better than the Kiwiburger)
What’s your favourite burger? Leave a comment.
Slow-cooked brisket sliders
- 1.5 – 2 kg beef brisket
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 2 tbsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced
- 1/2 cup apple cider vinegar
- 1 1/2 cup ketchup
- 1/2 cup brown sugar, packed
- 2 tsp black pepper
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cayenne pepper
- 1 tbsp Worcestershire sauce
- If possible do this the day before and leave in the fridge but if not then at least 30 mins before cooking.Take all the rub ingredients and mix in a bowl then simply rub all over the brisket.
Barbecue sauce and cooking
- Pre-heat the oven to 160C or 140C fan/320F
- In a roasting tin addd all the sauce ingredients and 2 cups water, then mix altogether and add the beef. Cover with lid or double layer of foil.
- Bake for 4 – 5 hrs, then uncovered for 30 mins, until fork tender. Baste ever hour or so with pan juices. Keep an eye on the liquid so it doesn't reduce beyond a BBQ sauce consistancy. If it is, add a little water.
- Once done, remove the brisket from the roasting tin so you can pour out the liquid sauce into a pan. (Then return the brisket to the roasting tray and set aside for a few minutes).For the BBQ sauce, place the pan on a hob and bring the BBQ liquid to a simmer until it thickens into a nice BBQ sauce syrupy consistency.
- Now, turn the oven up to 200C/390F. Drizzle the brisket with oil and brush with the BBQ sauce (but keep back a lot of sauce for the sliders), and roast for approx 10 -15 mins to get a nice caramelisation.
- Serve by thinly slicing the brisket across the grain (that's important) and serve with remaining BBQ sauce, cold slaw and some fries.