BBQ Smokehouse Slow Cooked Brisket Sliders
|Preparation Time||20 minutes|
|Cooking Time||24 minutes|
|1 kg beef brisket, trimmed||3 cups shredded multi-coloured cabbage|
|2 1/2 tbsp Cape Herb and Spice smokehouse BBQ||1/2 cups mayo|
|1 1/2 tbsp light brown sugar||1 tbsp Cape Herb and Spice Caribbean jerk seasoning|
|3 garlic cloves, grated (about 1 tbsp)||1 tsp Cape Herb and Spice ghost chili mix (optional)|
|1 tsp ground cumin|
|1 1/2 tbsp olive oil|
|3/4 cup water|
|1/3 cup tomato sauce|
|2 tbsp lower-sodium Worcestershire sauce|
|3 tbsp apple cider vinegar|
|salt and pepper, to taste|
|16 slider buns|
- Stir together the Smokehouse BBQ spice, brown sugar, cumin, 1/2 tablespoon of olive oil, and 1/2 teaspoon of the pepper in a bowl. Rub all the mixture over the brisket. Place the brisket in a 5 to 6 litre slow cooker.
- Whisk together the water, tomato sauce, Worcestershire, and 2 tablespoons of the vinegar in a small bowl; pour over the brisket in the slow cooker. Cover and cook on low until brisket is very tender, about 8 hours.
- Transfer the brisket to a cutting board, reserving the sauce in the slow cooker. Shred the brisket with 2 forks into bite-sized pieces, or slice the brisket into thin slices about 1/2 cm think. Return the meat to the sauce in the slow cooker, stirring to combine.
Spicy Coleslaw mix:
- Just before serving, whisk together the remaining 1 tablespoon each olive oil and vinegar and remaining 1/4 teaspoon each salt and pepper as well the Caribbean Jerk seasoning and ghost chili mix in a medium bowl. Add the coleslaw mix and mayo and toss to coat. Divide the brisket ans slaw evenly among the slider buns.