“A Michael Symon creation.”
FOR BRISKET3 lbsbeef brisketsalt and pepper3 tablespoonsolive oil1 red onion (sliced)2 garlic cloves (smashed)1 serrano chili (split)1⁄4 cuprice wine vinegar12 ounceslight beer (to cover 3/4 way up the sides)3 tablespoonslight brown sugar3 tablespoons grated fresh ginger1⁄4 cuplow sodium soy sauce
FOR QUICK PICKLES2 carrots (julienned)1 bunchradish (thinly sliced)2 tablespoonssugar1 cuprice wine vinegar
FOR CHILE MAYO1 tablespoon sriracha asian garlic sauce1⁄2 cupmayonnaise
FOR GARNISHES16 buns, soft slider1 bunchcilantro1 bunchmint leaf1 English cucumber (sliced thinly)2 scallions, sliced on the bias 1/4-inch thick
DirectionsSeason the brisket with salt, pepper and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add to the slow cooker and add remaining brisket ingredients to the slow cooker. Cook on low for 6-7 hours.For the pickles: Heat vinegar and sugar together until sugar is dissolved and pour over radishes and carrots. Set aside to cool.For the mayo: Combine the mayonnaise and Sriracha and set aside.To assemble sliders: Spread mayonnaise (made above) on half of the bun and top with shredded brisket. Add two slices of cucumber, 2 tablespoons of the pickled vegetable, cilantro, mint and scallions to taste. Top with remaining half of bun.
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