bbq brisket sliders

Low slow braised brisket. Smothered in homemade bbq sauce. Sliced and loaded on brioche rolls, and topped with dill pickles.

Does it get any better than this?

Ingredients:

2 tsp brown sugar

1 1/2 tsp salt

1/2 tsp black pepper

1 tsp paprika

1 tsp trader joes onion salt

3 lbs flat brisket

1 cup ketchup

1 Tbsp dijon

1 Tbsp honey

1 Tbsp horseradish

1/2 Tbsp worcestershire sauce

2 Tbsp apple cider vinegar

1/4 cup tangerine juice

1 pint coronado brewing IPA, weekend vibes

4 cups beef broth

2 whole, peeled and halved shallots

4 garlic cloves, peeled and smashed

4 ribs of celery, cut in pieces

2 large carrots, cut in pieces

1 Tbsp honey

1/4 cup coronado brew ipa

1/4 cup ketcup

1/8 cup apple cider vinegar

brioche slider buns

dill pickles

Directions:

Mix together brown sugar, 1 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp trader joe’s onion salt.

Rub all over brisket.

In a braiser, whisk together 1 cup ketchup, 1 Tbsp dijon, 1 Tbsp honey, horseradish, worcestershire, 2 Tbsp apple cider vin, tangerine juice.

Add 1 pint ipa and beef broth.

Whisk to combine.

Preheat oven to 300.

Place brisket into liquid, fat side down.

Add in shalots, garlic, celery and carrots.

Cover.

Braise for 3 hours on middle shelf, checking to make sure meat doesn’t burn.

Remove meat from pan. Meat should easily shred with forks.

Reserve 2 cups liquid and add to sauce pan.

Add 1 Tbsp honey, 1/4 cup beer, 1/4 cup ketchup and 1/8 cup apple cider vin. Whisk together.

Let simmer until reduced and thickend.

Spread bbq sauce on both sides of slider buns.

Add shredded brisket and pickles.

Serve.