Description
These Pulled Brisket Sliders feature tender, slow-cooked brisket smothered in a smoky chipotle-tomato sauce, topped with a tangy homemade coleslaw, all served on grilled or oven-roasted butternut squash rounds. A delicious low-carb alternative to traditional slider buns, this recipe combines rich flavors with fresh, crunchy textures for a satisfying meal perfect for gatherings or weeknight dinners.
Ingredients
Brisket and Sauce
- 1.5 pounds brisket
- 1 tbsp oil
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 2 cups chopped fresh tomatoes
- 2 tbsp chopped Chipotle peppers in Adobo Sauce
- 3 tbsp apple cider vinegar
- 1 tbsp cumin
- 1 tbsp coriander
- 1/2 tbsp oregano
- 1 tsp smoked paprika
- 1 large medjool date (or 1 tbsp honey)
- 1 cup beef stock
Coleslaw
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1/2 red onion, finely diced
- 2 tbsp apple cider vinegar
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dijon mustard
- 1/2 cup mayonnaise
Butternut Squash Rounds
- 1 Butternut Squash, peeled
- 1 tsp olive oil
Toppings
- 3 to 4 pickles, sliced
Instructions
- Sear the Brisket: Heat oil in a pot over high heat. Sear the brisket for about 3 minutes on each side until browned on all sides. Remove brisket from the pot and transfer to a slow cooker.
- Make the Sauce: Lower heat to medium and add garlic and onion to the pot. Cook for 2-3 minutes until softened. Add chopped tomatoes, chipotle peppers, medjool date, and apple cider vinegar. Simmer the mixture for 5 minutes. Stir in cumin, coriander, oregano, smoked paprika, and beef stock. Transfer this mixture to a blender and blend for 2 minutes until smooth.
- Slow Cook the Brisket: Pour the blended sauce over the brisket in the slow cooker. Cover and cook for approximately 9 hours on low heat or 4 hours on high heat until the brisket is tender.
- Shred Brisket and Prepare Sauce: Remove brisket from slow cooker. Pour the cooking liquid into a blender and blend until smooth to create the sauce. Using two forks, shred the brisket into pieces. Toss the shredded brisket with the sauce to coat evenly.
- Prepare the Coleslaw: In a large bowl, combine shredded green and purple cabbage, carrots, and diced red onion. In a separate bowl, whisk together apple cider vinegar, sea salt, black pepper, dijon mustard, and mayonnaise. Pour the dressing over the slaw and toss well to combine.
- Prepare Butternut Squash Rounds: Cut the peeled butternut squash into ½ inch thick rounds. Lightly brush each round with olive oil. Heat a grill to medium-high heat and grill the squash for 3-4 minutes on each side until grill marks appear and the squash becomes tender. Alternatively, preheat oven to 200°C (390°F), place slices on a baking sheet, and bake for 20 minutes, flipping halfway through, until golden and slightly tender.
- Assemble the Sliders: Place a butternut squash round on a serving plate. Top with a generous portion of shredded brisket, followed by a scoop of coleslaw, and finish with a slice of pickle on top. Repeat for all servings and serve immediately.
Notes
- Slow cooking the brisket ensures a tender, flavorful filling.
- Using butternut squash rounds instead of buns makes this recipe lower in carbohydrates and gluten-free.
- You can substitute the medjool date with honey or maple syrup for sweetness.
- If you don’t have a grill, baking the squash rounds in the oven works well.
- Make the coleslaw a few hours ahead to allow flavors to meld.
- This dish pairs well with a light beer or iced tea.
- Prep Time: 30 minutes
- Cook Time: 9 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
