Pulled Brisket Sliders

March 9th, 2017
Prep: 1 Day for Marinade | Cook: 6 Hours | Servings: Make 10 Sliders
Ingredients
  • 1 (2-pound) beef brisket, lean cut, trimmed to ¼” fat
  • 10 whole wheat slider rolls
HERB BUTTER
  • ½ cup margarine
  • ½ cup fresh parsley, minced
  • ¼ tablespoon kosher salt
 SIMMERING LIQUID
  • ½ tablespoon extra-virgin olive oil
  • 1 medium yellow onions, diced
  • 1 tablespoons chili powder
  • ½ tablespoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 12 ounces beer, preferably lager
  • ½ cup cider vinegar
  • ¼ cup whole-grain mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 (6-ounce) can tomato paste
Instructions
  1. Add onions and cook, occasionally stirring, until lightly browned and very soft, about 20 minutes.
  2. In a bowl, stir soft margarine and parsley together. Coat brisket thoroughly with herb butter. Place in a baking dish, cover and refrigerate over night
  3. Prepare to cook brisket by heating oil in a large Crock-pot over medium-low
  4. Increase heat to high. Add chili powder, cumin, paprika, and cayenne pepper;cook, stirring, until fragrant, 1 minute. Add beer, vinegar, mustard, tomato paste,Worcestershire sauce and honey; bring to a boil.
  5. Reduce heat to medium-low and simmer, uncovered, occasionally stirring, until the sauce is slightly thickened, 10 minutes. Add the beef, spooning sauce over it.
  6. Cover the pan and cook for at least four hours.
  7. Continue to cook until beef is tender or at desired texture. Remove the brisket.
  8. Pull the beef apart into long shreds using two forks.
  9. Serve on whole-wheat slider.