Brisket Sliders with Ranch

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  • Level: Easy
  • Total: 4 hr (includes resting time)
  • Active: 30 min
  • Yield: 6 to 8 servings
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1 teaspoon onion powder

1/2 teaspoon paprika 

1/8 teaspoon ground allspice 

Kosher salt and freshly cracked black pepper

One 3-pound brisket 

2 tablespoons olive oil 

2 bay leaves 

2 onions, cut into large chunks 

2 carrots, cut into large chunks 

One 15-ounce can diced tomatoes 

2 cups cola 

12 mini pretzel slider buns, for serving 

Homemade Ranch, recipe follows

Pickled jalapenos, for serving

Homemade Ranch:

1 cup Greek yogurt

1/4 cup mayonnaise 

1 tablespoon juice from pickled jalapenos, optional 

2 tablespoons chopped fresh parsley 

2 tablespoons chopped fresh dill 

2 tablespoons chopped fresh chives

1 teaspoon onion powder 


  1. Position a rack on the lowest part of the oven. Preheat the oven to 325 degrees F.
  2. 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.
  3. Heat a large Dutch oven over medium-high heat. Add the oil and then the brisket. Sear on all sides to a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour the tomatoes and cola over the meat and vegetables and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
  4. Uncover the pot and let the meat and vegetables rest in the juices until no longer steaming, about 30 minutes. Slice the brisket against the grain into 1/4-inch slices.
  5. Serve the brisket slices on pretzel rolls buns with Homemade Ranch and pickled jalapenos.

Homemade Ranch:

  1. Mix together the yogurt, mayonnaise and pickle juice, if using in a small bowl. Add the parsley, dill, chives and onion powder and mix until smooth and combined.