Spicy Beef Brisket Sliders are super tender, juicy and jam packed with flavor. Only 10 minutes to prep, then the rest is leave alone cooking time! Great for big parties where you need single serving foods!
Spicy Beef Brisket Sliders are a variation of my very first post. You can check it out here…. The recipe is out of this world delicious but the pictures/copy are a bit cringe-worthy.
It’s the only post I’ll never update with prettier pictures (for the record I knew the pics weren’t very good, but I had to start somewhere) or better writing.
Why won’t I change anything about it? It’s my Mom’s recipe; when I started off I knew nothing about blogging but what I did know? That this recipe was the best way to start off a blog with. I wouldn’t be who I am with out my Mom and this recipe is everything I love about cooking. It’s a recipe with a few ingredients that turn into something amazing with little effort and some time in the oven.
With Mother’s day coming up I thought I would share another sauce that my mom used to make with the brisket and have it be more to what my blog has become, an appetizer/party recipe, thus Spicy Beef Brisket Sliders it is!
My mom served these Spicy Beef Brisket Sliders often. It was a staple of many football parties, celebrations, Halloween parties etc.
One of the most memorable was my high school graduation. I thought that Mom was not following “the rules” in changing things up and begged to have my party be more what I considered normal (read like all my friends where having) and serve cake/mints/nuts. (Oh the drama on my part about how I didn’t want to be different than everyone else yet finally agreeing if we served mints and cake like everyone else did too she could serve the Spicy Beef Brisket Sliders that SHE wanted)
Looking back everyone ate up every last bite of those brisket sandwiches and all the mints and cake pretty much were left untouched. Of course Mom was right, people like good tasting food, packed with flavor! I can remember so many people asking for this recipe after that party.
The recipes for the Spicy beef Brisket and horseradish sauce are found in that first post, but today I’ve included another sauce option to go on the sliders. It’s a Sweet Hot Mustard Sauce. I hope you enjoy it and thanks for indulging me on a trip down memory lane about my mom.
Here’s to all Mom’s that molded us into who we are and shared amazing recipes with us! Happy Mother’s Day~~
SPICY BEEF BRISKET SLIDERS RECIPE ANALYSIS:
Easy/Hard: The Spicy Beef Brisket Sliders and horseradish sauce are EASY! The mustard sauce is medium. When I first started making the mustard sauce I messed it up by curdling the egg. If you follow the tips in the recipe you will find it easy, but skipping the double boiler can lead to curdled eggs.
Make Ahead? Yes. You can prep this up until the baking time so you have free time the day you are serving it. Just toss it in the oven 4-5 hours before you’re ready to serve. You can also cook this a day ahead, but you will need to warm it up slowly before serving. The last time I made sliders went as far as to put the meat into the buns and wrap them in foil the night before and slowly warmed them up before serving. The foil has to be sealed tightly to not dry out the rolls though.
Serving Suggestions: This meal works great for a large group. Briskets come in many sizes, even whole ones. If you buy a whole one you can cut it into 2-3 similar pieces before cooking and package them separately so they finish at the same time. Only open the foil packets as you are ready to serve them. This keeps your brisket hot and fresh at the time you serve them.
OPTIONS: Serve with different sauce options. Horseradish cream, mustard, your favorite BBQ sauce or even with the au jus that is available from cooking in the foil packet. You can either serve the sliders already made or set up a buffet where the guests make their own!
COCKTAILS: These go great with your favorite beer, Riesling or Prosecco would go well with the spiciness of the Spicy Beef Brisket Sliders. For a real celebration serve them with the make ahead Rum Slush drinks my mom always made too! (Recipe Here!)
- 2 Tablespoons Dry Mustard Powder
- 1/4 cup Sugar
- 1 egg
- 1/4 cup cream or whole milk
- 1/4 cup vinegar (any light color just no red wine or balsamic or the color of sauce will be off)
- 1 tablespoon butter
- Pinch of Salt
- (Slider recipe
- Use a double boiler (see notes for option to make your own)
- In the bottom pan of a double boiler bring water to a boil.
- While waiting for water to boil, in the top pan (which is not on top of water yet, mix all ingredients until all combined.
- Once water is boiling, reduce heat to medium and place top pan over boiling water. Stir constantly until the ingredients thicken to slightly more thick than a pancake batter. About 15 minutes.
- It is very important not to quit stirring or to up the heat to get the sauce to thicken more quickly.
- Failure to do either of those things will likely result in a curdled egg and a very gritty texture. It takes a bit to make this sauce, but it is worth it.
- Sauce can be served warm or cold depending on your preference.
- Store in an airtight container in the refrigerator. Sauce keeps for about 10 days.
If you don't have a double boiler you can use a 2 pans to create your own. Use one large pan and one smaller pan that will nest inside of each other. I also have used a metal bowl that I could sit atop the bottom pan. Just be careful as the bowl is really hot so use caution and heating pads when trying to remove or handle the bowl.