We recently served these brisket sliders for a holiday party and they were a HUGE hit. In truth, this is an adaptation of my Uncle David’s famous brisket, which always disappears at the holidays. Why are they called “Marry Me” Brisket Sliders? Well, if you serve this treat to your intended, you are sure to win them over once and for all.
Now in terms of the slider buns, I know this can be a bit tricky so here are my suggestions:
BUY ‘EM: Some kosher butchers and even supermarkets sell mini hamburger buns or sliders buns, and if so, this is clearly the easiest option! Check stores early because I am sure sliders are a popular treat for superbowl watchers everywhere.
FAKE ‘EM: Can’t find slider buns and don’t feel like making them? You can either buy hamburger buns and using a round cookie cutter make mini buns, or buy hot dog buns or other longer rolls, and cut into pieces to the slider size of your choosing.
MAKE ‘EM: Feeling ambitious and want to wow your friends? Prepare your favorite challah dough recipe and let rise per usual. Cut dough into 2.5 ounce pieces, and fold into challah knots. Glaze with egg wash and sprinkle with thick sea salt and/or sesame seeds. Bake around 13-15 minutes at 350 degrees.
2 onions, cut into quarters
1 bottle red wine
4 oz tomato paste
4 medium carrots, cut into medium size pieces
1 can ginger ale
1 can beer
1 teaspoon dried parsley
3-4 Tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 Tablespoon freshly grated black pepper
1 Tablespoon salt
In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides “until the smoke detector goes off.” Remove meat and set aside.
Using the remaining oil and “good bits” on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.
Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least three hours.
When the meat is fork tender, remove the meat and set aside on a large cutting board.
Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.
On the cutting board using two forks, carefully shred the brisket into small strands. Add liquid to your taste and serve brisket on rolls of your choice. Coleslaw makes a great garnish.
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Pronounced: KOH-sher, Origin: Hebrew, adhering to kashrut, the traditional Jewish dietary laws.