12 ounceslight beer (to cover 3/4 way up the sides)
3 tablespoonslight brown sugar
3 tablespoons grated fresh ginger
1⁄4 cuplow sodium soy sauce
FOR QUICK PICKLES
2 carrots (julienned)
1 bunchradish (thinly sliced)
1 cuprice wine vinegar
FOR CHILE MAYO
1 tablespoon sriracha asian garlic sauce
16 buns, soft slider
1 bunchmint leaf
1 English cucumber (sliced thinly)
2 scallions, sliced on the bias 1/4-inch thick
Season 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.