Game Day Brisket Sliders With Slaw

Consider making brisket for Friday night dinner and using the leftovers Sunday for a perfect Super Bowl snack. Many supermarkets carry slider buns — and if you can find little brioche or potato rolls, all the better.

Makes 12

12 slider buns
1½ pounds braised brisket with sauce (leftovers are fine)
¼ cup mayonnaise
3 tablespoons brisket sauce
1 tablespoon Sriracha sauce (or other hot sauce)
1 cup shredded red cabbage
1 cup shredded green cabbage
2 tablespoons olive oil
1 tablespoon apple cider vinegar
½ teaspoon grainy mustard
¼ teaspoon salt, or to taste

1) Cut brisket into thin (¼– ½-inch) slices about 3 inches in length.

2) Combine mayonnaise, brisket sauce and Sriracha in a small bowl. Spread on bottom half of each bun. Top each with about 2 ounces of brisket.

3) Put cabbage, oil, vinegar, mustard and salt in a medium bowl. Toss to combine. Top brisket with slaw and serve.


Liza Schoenfein is the food editor of the Forward. Contact her at

Brisket Slider Recipe

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Game Day Brisket Sliders With Slaw

Thank you!

This article has been sent!