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Texas Two-Bite Brisket Sliders
RecipeBeef Cuts
Texas Two-Bite Brisket Sliders
Yield: 24
Slaw Dressing 
Whisk together vinegar, sugar, salt, oregano, mustard, cumin, garlic powder and pepper. Slowly whisk in oil.
Red wine vinegar1/2 cup
Sugar1 tablespoon
Salt1 teaspoon
Dried oregano leaves1 teaspoon
Dijon-style mustard1 teaspoon
Ground cumin1/2 teaspoon
Garlic powder1/2 teaspoon
Pepper1/2 teaspoon
Olive oil1 cup
Tortilla Slaw 
Deep-Fry tortilla strips 1 to 3 minutes or until crisp; drain and set aside. Combine coleslaw mix, peppers, green onions and cilantro in large bowl, mixing lightly; cover and set aside.  Add dressing and refrigerate.
Tortilla strips12 oz
Coleslaw mix4 Cups
Red or yellow julienned bell pepper4 ounces
Chopped green onions4 ounces
Fresh cilantro, coursely chopped1/4 cup
BBQ Brisket 
Combine barbecue sauce and chipotle puree in a roundeau; heat over medium-high heat until hot, stirring occasionally. Add brisket and heat until hot (160ºF.), stirring gently. Keep warm.
Hickory-flavored barbecue sauce4 pounds
Chipotle peppers in adobo sauce2 tsp
Fully-Cooked Smoked Shredded Beef Brisket4 1/2 pounds
Slider Buns: 
Per order: Split 2 slider buns. On slider bottoms place 2 oz. brisket. Top with 2 Tbsp. slaw and 1/2 oz. tortilla strips. Top with slider tops.
48 Slider buns48 buns

Nutrition information per serving: 463 calories; 17 g fat (3 g saturated fat; 10 g monounsaturated fat); 83 mg cholesterol; 1117 mg sodium; 47 g carbohydrate; 2.0 g fiber; 32 g protein; 7.9 mg niacin; 0.4 mg vitamin B6; 2.1 mcg vitamin B12; 5.6 mg iron; 29.1 mcg selenium; 7.1 mg zinc; 110.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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