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This awesome beef brisket recipe comes to us from Duckhorn Vineyards and is featured in Episode 12 of our podcast Reduce by Half. (Click here to listen to the episode!) You’ve probably had smoked brisket in your life, but have you ever had braised brisket? Braising takes less time to cook, and leads to tender, flavorful meat without having to use a smoker. These slider sandwiches are absolutely delicious and an excellent pairing with Duckhorn Vineyards Merlot. The homemade pickle topping perfectly complements the beef, but if you don’t have time to make these quick pickles at home, just add your favorite store bought pickles on top! Thanks to Duckhorn for sharing this recipe, we hope you enjoy it!
Combine smoked paprika, salt, garlic powder, onion powder, and ground pepper in a small bowl and rub all over meat.
Heat oil in heavy skillet over medium heat. Add the brisket and brown on both sides 3-5 minutes. Transfer brisket to a 6-8 quart slow cooker. Add broth to the pan along with any remaining spice mixture. Increase heat to high and scrape bits from pan into the broth. Pour the broth mixture into the slow cooker. Cover and cook on low 6 – 8 hours until meat pulls apart easily.
After putting the brisket in slow cooker, prepare the pickles by combining the vinegars, brown sugar, and salt in a pan and heat on medium for 2-3 minutes until salt and sugar are dissolved. Place cucumbers and onion in a jar and add warm vinegar mixture. Refrigerate until ready to serve.
Once brisket is done cooking, remove from slow cooker and shred meat. Serve by adding shredded brisket along with drained pickles to each slider bun. If desired, garlic mayo is a delicious addition to the sandwich. Enjoy with a glass of Duckhorn Merlot!
