Best Marry Me Brisket Sliders Recipes

ROASTED BRISKET SLIDERS

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

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.

BRISKET SLIDERS WITH RANCH

Steps:

• Position a rack on the lowest part of the oven. Preheat the oven to 325 degrees F.
• 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 oil and then the brisket. Sear on all sides to a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour the tomatoes and cola over the meat and vegetables and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
• Uncover the pot and let the meat and vegetables rest in the juices until no longer steaming, about 30 minutes. Slice the brisket against the grain into 1/4-inch slices.
• Serve the brisket slices on pretzel rolls buns with Homemade Ranch and pickled jalapenos.
• Mix together the yogurt, mayonnaise and pickle juice, if using in a small bowl. Add the parsley, dill, chives and onion powder and mix until smooth and combined.