24 Hour Braised Brisket Sliders

A slider with a side of cole slaw in a paper tray, next to a glass of red wine. Behind it are a vase of flowers and nine bottles of Emeritus Vineyards, some open and some not.
Recipe Date: June 17, 2020
Difficulty: Medium
Measurements: Imperial (US)

PAIR WITH: Hallberg Ranch

From the kitchen of: Perkin’s Catering Co.


  • 1½ lb flat cut beef brisket
  • Ground pepper
  • Kosher salt
  • Brown sugar
  • 1 tsp tomato paste
  • Juice of ½ lemon
  • 1 tbsp sun dried tomatoes, diced
  • Mayonnaise
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp horseradish
  • 1 egg yolk
  • ½ head green cabbage
  • 3 jalapeños, chopped
  • Slider buns


For the Brisket:

  1. Coast the brisket with a layer of ground pepper, kosher salt, and brown sugar overnight.  Set the smoker to 190° F and place the brisket in for 24 hours. (If you don’t have a smoker, you can braise brisket in beef stock or water. Braise 3-4 hours until fork tender.)
  2. Remove and shred beef, drain fat and return brisket to its own juices.

For the Tomato Aioli:

  1. In a food processor, combine the tomato paste, lemon juice, a pinch of salt, and sun dried tomatoes.  Pulse until finely chopped, then purée until smooth.
  2. Add the mayonnaise and pulse just until blended.

For the Horseradish Vinaigrette: 

  1. In a small bowl or bottle, combine the olive oil, apple cider vinegar, horseradish, and egg yolk.
  2. Mix or shake vigorously to combine. 

To Assemble: 

  1. Wash the green cabbage thoroughly, then shred. 
  2. Toss the cabbage and jalapeños in horseradish vinaigrette.
  3. Toast the slider buns, then top with Aioli, brisket and slaw. Serve immediately and enjoy!