Brisket Sliders with Ranch
- Level: Easy
- Yield: 12 brisket sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 543
- Total Fat
- 34
- Saturated Fat
- 12
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 27
- Cholesterol
- 112
- Sodium
- 692
- Total: 4 hr
- Active: 30 min
Ingredients
For the Brisket:
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon ground allspice
Kosher salt and freshly ground pepper
1 3-pound brisket
2 tablespoons olive oil
2 bay leaves
2 onions, cut into large chunks
2 carrots, cut into large chunks
1 15-ounce can diced tomatoes
2 cups cola
12 pretzel slider buns
Pickled jalapeños, for topping
For the Ranch Dressing:
1 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon pickled jalapeño juice (optional)
2 tablespoons each chopped fresh parsley, dill and chives
1 teaspoon onion powder
Directions
- Position a rack in the lowest part of the oven. Preheat the oven to 325˚ F. Make the brisket: Mix together the onion powder, paprika, allspice, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the spice mix all over the brisket.
- Heat a large Dutch oven over medium-high heat. Add the olive oil and then the brisket. Sear on all sides until a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour in the tomatoes and cola and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
- Meanwhile, make the ranch dressing: Mix together the yogurt, mayonnaise and pickled jalapeño juice, if using, in a small bowl. Add the parsley, dill, chives and onion powder and mix until combined. Refrigerate until ready to serve.
- Uncover the pot; let the meat and vegetables rest in the juices for about 30 minutes. Remove the brisket and slice against the grain into 1/4-inch-thick slices. Serve the brisket on pretzel buns with the ranch dressing and pickled jalapeños.