Brisket Sliders with Caramelized Onions Recipe

Be the first to add a review
Publisher Photo
For a dear friend’s going-away party, I made a juicy brisket and turned it into sliders. Cook the brisket ahead and slider assembly will be a breeze. —Marlies Coventry, North Vancouver, British Columbia
TOTAL TIME: Prep: 25 min. + marinating Cook: 7 hours
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + marinating Cook: 7 hours
MAKES: 24 servings


  • 2 tablespoons plus 1/8 teaspoon salt, divided
  • 2 tablespoons sugar
  • 2 tablespoons whole peppercorns, crushed
  • 5 garlic cloves, minced
  • 1 fresh beef brisket (about 4 pounds)
  • 1 cup mayonnaise
  • 1/2 cup crumbled blue cheese
  • 2 teaspoons horseradish
  • 1/8 teaspoon cayenne pepper
  • 3 medium carrots, cut into 1-inch pieces
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 cup dry red wine or beef broth
  • 1/4 cup stone-ground mustard
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 3 medium onions, sliced
  • 24 mini buns
  • Arugula and tomato slices, optional

Nutritional Facts

1 slider: 272 calories, 13g fat (3g saturated fat), 36mg cholesterol, 876mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 19g protein.


  1. In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Wrap in plastic; refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling.
  2. Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Unwrap brisket; place 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.
  3. 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.
  4. 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.
  5. Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices. Yield: 2 dozen.
Originally published as Brisket Sliders with Caramelized Onions in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p82

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Brisket Sliders with Caramelized Onions

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image