These beef brisket sliders are perfect for game day, a backyard barbecue or even if you just have leftover brisket that you need to use!
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Why You'll Love These
Combine tender beef brisket, pickles, red cabbage and garlic aioli, and you have a crowd-pleasing appetizer—gluten-free brisket sliders! Perfect for game day or summer gatherings, these sliders are a favorite of mine because they’re so easy to make. The slow cooker does all the work; just shred the brisket after cooking and assemble the sliders. It doesn’t get simpler than that!
Ingredients
Here is everything you will need for this wonderful dish!
For the Brisket:
- Olive oil: Helps sear the brisket, adding flavor.
- Carrots: Provide sweetness and earthiness.
- Celery: Adds fresh flavor and crunch.
- Yellow onion: Brings sweetness and depth.
- Garlic: Adds savory warmth.
- Beef brisket: The main ingredient, tender and flavorful.
- Black pepper: Adds mild heat.
- Salt: Enhances all flavors.
- Red wine: Adds richness and acidity.
- Beef broth: Adds savory umami and moisture.
- Tomato paste: Contributes richness and balance.
- Worcestershire sauce: Adds umami depth.
- Horseradish: Offers sharp, spicy contrast.
- Fresh thyme: Adds earthy, aromatic flavor.
- Bay leaves: Provide subtle herbal depth.
For Assembling the Sliders:
- Gluten-free rolls: Soft base for the brisket.
- Garlic aioli: Adds creamy, garlicky richness.
- Pickles: Provide tangy, crisp contrast.
- Red Cabbage: For a refreshing crunch.
See recipe card below for a full list of ingredients and measurements!

Substituions & Variations
These tips below can help you adjust the recipe!
- Meat Variations: If you want to experiment, try chuck roast, pork shoulder or lamb shoulder!
- Gluten Free Bun Substitutes: If you don't enjoy gluten-free buns but still want to keep it gluten-free, try lettuce wraps!
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above.
Equipment
You will need; a large pan and a slow cooker!
Instructions
Let's dive into the meat!
To build deep flavors in slow-cooked brisket, start with a mirepoix of sautéed carrots, onions, celery, and garlic. This aromatic base enhances the flavor profile, and sautéing the vegetables first releases more depth. Adding this mix to the slow cooker ensures a richer taste as the brisket cooks on low for ten hours.






Seasoning & Searing the Brisket
After sautéing the vegetables and placing them in the slow cooker, bring the brisket to room temperature to prevent off-flavors and ensure even cooking. Pat the brisket dry, trim any excess fat, and season both sides with salt and pepper, rubbing it in to enhance the flavor.
Sear the brisket in a hot pan with olive oil for about a minute on each side to form a brown crust, which locks in moisture for a tender result. Depending on the size of your pan, you may need to cut the brisket in half. Once seared, place the brisket over the vegetables in the slow cooker to cook.
Final Step Before Cooking
To keep the brisket moist and flavorful, create a sauce by whisking together red wine, beef broth, tomato paste, Worcestershire sauce, and a touch of horseradish for a bite. No need to cook the sauce beforehand—just pour it over the brisket. Add fresh thyme and bay leaves on top, then set the crockpot to low and cook for 10 hours.


Shredding the Beef
Once the brisket is cooked, remove the thyme and bay leaves before shredding. To shred, place the beef on a cutting board and use two forks—one to hold the brisket and the other to pull it apart. The meat will naturally fall apart as you shred. Be sure to discard any remaining fatty pieces.

Toppings & Assembling the Sliders
After shredding the beef, blend the remaining vegetables and liquid from the crockpot into a flavorful sauce. Mix some of this sauce with the brisket to enhance flavor and moisture, or if you want to use a barbecue sauce instead, you can use a store-bought brand or find my recipe here. In this recipe, I use these gluten-free Hawaiian Rolls! You can also use their sweet rolls to compliment the robust, hearty flavors of the brisket. For gluten-free buns, I recommend Udi's hamburger buns, which are the perfect size for sliders. Crisp the buns and spread garlic aioli on each side for a rich, creamy, tangy complement to the brisket in addition to red cabbage and pickles!
Serving Suggestions
Let's talk toppings! When it comes to brisket slider toppings, the possibilities are endless. From Mac and Cheese to coleslaw, the choice is yours. Typically, a vinegar component like a pickled vegetable is utilized. In the pictures, you'll see that I opted for both pickled red onions and pickles. You can do both or neither, but I find a pickled vegetable adds a fresh, light element to a recipe that could otherwise be heavy. Plus, it adds a great textural component with the crunch!

Storage
To store leftover slow-cooked brisket, place the meat and braising liquid in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the brisket and liquid (separately) in a freezer-safe container for up to 3 months. When reheating, warm up on the stove or in the oven with the braising liquid. Make sure to store the rolls separately and assemble the sliders just before serving to avoid soggy rolls!
FAQ
Yes, you can substitute brisket with cuts like chuck roast or short ribs.
The brisket is done when it is fork-tender and easily shreds apart!
Related
Looking for more? Check these out!
Slow Cooker Beef Brisket Sliders
Course: Dinner, Lunch, Side, AppetizersDifficulty: Easy6
servings20
minutes10
hoursGrab this slider recipe for your next summer get together!
Ingredients
- For the Brisket
2 tablespoons of olive oil
2 cups carrots, chopped
2 cups celery, chopped
1 yellow onion, diced
3 cloves garlic, minced
1 three pound beef brisket
1 tablespoon black pepper
2 teaspoons salt
1 ½ cups red wine
1 ½ cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon horseradish
4 sprigs of fresh thyme
3 bay leaves
- For Assembling the Sliders
Gluten-Free Hawaiian Rolls
Pickles
Directions
- For the Brisket
- Carefully dice the carrots, celery, and onion into small pieces. Then, mince the garlic.
- Add one tablespoon of olive oil to a large pan. Over medium heat, sauté the vegetables for five to seven minutes or until translucent and aromatic. Then, add to a slow cooker.
- Allow the brisket to come to room temperature, then pat dry with a paper towel. Use a sharp knife to trim off any pieces of fat from the brisket. Then, season both sides with pepper and salt.
- Add the second tablespoon of olive oil to the pan, then sear each side of the brisket over medium heat for less than one minute or until a brown crust forms.
- Place the seared brisket on top of the vegetables in the slow cooker.
- Whisk together the wine, beef broth, tomato paste, Worcestershire sauce and horseradish in a large bowl. Once combined, pour over the brisket in the crockpot.
- Place the thyme sprigs and bay leaves on top. Then, cover with the lid and cook on LOW heat for 10 hours.
- After 10 hours, remove the brisket and place on a cutting board. Use two forks to carefully shred the beef. Remove any pieces of fat that were missed when trimming the beef.
- OPTIONAL: Blend the vegetables and liquid from the slow cooker. Place the shredded brisket in a large bowl with roughly one cup of the blended sauce. Allow to marinate until ready to serve. You can also use barbecue sauce in lieu of this step.
- Toast the rolls and spread aioli over each side. Then, add the brisket with sauce over the buns. Garnish with your favorite toppings and enjoy!
Recipe Video
Notes
- Refrigerate the brisket an air tight container up to five days before discarding.
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