Slow Cooker Beef Brisket Sliders with BBQ Sauce

Votes: 2

Time: 1 hour 55 minutes
Complexity: easily
Servings: 9

Nutritional value per serving:

Calories 454, total fat 28 G., saturated fats 9 G., proteins 20 G., carbohydrates 32 G., fiber 2 G., cholesterol 78 mg, sodium 610 mg, sugar 11 G.

Meet your new favorite recipe, perfect for summer without heating up the kitchen. Beef brisket is generously salted and peppered and cooked in a slow cooker using the pressure cooker setting to save time and keep the temperature down even when it's already hot outside. Once you slice the meat and toss it with homemade barbecue sauce, no one will believe it took less than a couple of hours to cook. These sliders with crispy coleslaw and beef brisket in barbecue sauce are perfect for no-fuss summer parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brisket

1 beef brisket (700 g), flat side
1 tbsp coarsely ground tricolor pepper
1 tbsp. vegetable oil
2 crushed cloves of garlic
1.5 cups lightly salted chicken or beef broth

cole slaw

1/3 cup mayonnaise
1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp. apple cider vinegar
1 teaspoon of honey
0.5 tsp celery salt
1 package (340 g) of broccoli and coleslaw mix

Barbecue sauce

3/4 cup ketchup
2 tablespoons apple cider vinegar
1 tbsp. yellow mustard
1 tablespoon firmly packed dark brown sugar
1 tbsp Worcestershire sauce
1 teaspoon cane molasses
1/4 tsp celery salt

For serving

1 package (300 g) of mini pretzel buns
Special equipment: 6-quart Instant Pot

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Brisket:

Sprinkle the brisket evenly on all sides with ground pepper and 1 tablespoon of salt; press the spices firmly into the meat. Set the slow cooker to the saute setting and heat the oil. Add the brisket and cook, turning occasionally, until browned on all sides, about 8 minutes. Add the garlic and broth, then, following the manufacturer's instructions, close the lid and prepare the slow cooker. Pressure cook on high for 1 hour and 15 minutes.
Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Open and remove the lid, being careful not to burn yourself with steam. Transfer the brisket to a cutting board and let it rest for 10 minutes. Then slice thinly across the grain, then into bite-sized pieces. Pour the cooking liquid into a large liquid measuring cup and skim off any fat. Set the cooking liquid aside for the barbecue sauce.

Salad:

Meanwhile, in a medium bowl, combine the mayonnaise, sour cream, mustard, vinegar, honey, and celery salt and mix well. Add the coleslaw, toss, and season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Barbecue sauce:

Pour 1/2 cup of the beef liquid into a slow cooker. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire sauce, molasses, celery salt, and 1/2 teaspoon salt and set the cooker to saute. Bring to a boil and cook, stirring frequently, until the sauce thickens slightly, about 5 minutes. Add the sliced brisket, stir gently to coat, bring the sauce to a simmer, and immediately turn off the heat.
Innings:

Cut the slider buns in half. Place some cabbage and brisket on each bottom half. Top with more coleslaw and close the sandwiches with the top bun halves.