Game Day Brisket Sliders With Slaw

Image by Liza Schoenfein

By Liza Schoenfein January 29, 2018

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 [email protected]

Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner.

A message from our Publisher & CEO Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO