Brisket Sliders with Caramelized Onions

Name: Brisket Sliders with Caramelized Onions
Prep time: 25 min
Cook time: 7 h
Total time: 7 h 25 min
Yield: 2 dozen.
Ingredients: 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; Optional: Arugula and tomato slices

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

Ingredients

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
Optional: Arugula and tomato slices

Directions

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.