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Brisket Beef Sliders

Prep Time:

Cook Time:


4 Servings


2kg Mick's Meat Barn fresh Beef Brisket

1 tablespoon extra virgin olive oil

1 litre Campbell’s Real Stock chicken

1/2 cup brown sugar

1 cup passata

1 tablespoon Dijon mustard

2 tablespoons honey

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon dried rosemary

4 garlic cloves, crushed

1/2 cup sour cream

1/3 cup whole-egg mayonnaise

2 tablespoons apple cider vinegar

2 green apples, cut into matchsticks

1 1/2 cups finely shredded red cabbage

3 green onions, thinly sliced

2 carrots, cut into matchsticks

30 brioche slider rolls, split, toasted


Step 1 - Preheat oven to 180C (160C fan-forced).

Step 2 - Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Season beef with salt and pepper. Add to pan. Cook for 5 minutes each side or until browned.

Step 3 - Combine stock, sugar, passata, mustard, honey, onion powder, paprika, rosemary and garlic in a large jug. Add stock mixture to pan. Cover. Bring to a simmer. Transfer to oven. Bake for 3 hours. Uncover. Turn beef. Cook for a further 1 hour or until beef is very tender.

Step 4 - Transfer beef to a large bowl. Place casserole dish over medium heat. Cook for 10 minutes or until sauce reduces and thickens.

Step 5 - Using two forks, shred beef, discarding fat. Add half the sauce to beef. Stir to combine.

Step 6 - Combine sour cream, mayonnaise and vinegar in a large bowl. Season with salt and pepper. Add apple, cabbage, onion and carrot. Toss to combine.

Step 7 - Sandwich beef, slaw and remaining sauce in brioche buns.

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