Brisket Sliders with
Carrot Cilantro Slaw
JUNE 2 0 1 8 I BOROMAG.COM 19
FOOD + DRINK
Try this recipe by Aurora Satler of “The Ultimate New Mom’s Cookbook”
to make a tasty, family-friendly meal.
Ingredients:
2 lbs. cooked brisket (see below)
4 potato rolls/brioche buns for serving
Carrot cilantro slaw (recipe below)
Carrot Cilantro Slaw Ingredients:
½ teaspoon honey
2 tablespoons olive oil
¼ teaspoon cumin
1 clove fresh garlic, minced
¼ teaspoon salt
2 cups grated carrot
1 cup cilantro leaves
1/3 cup sliced scallions (about 2 scallions)
Bixby’s Better than Best Brisket Ingredients
(8-10 Servings):
6 oz. ketchup
1 ¼ oz. (¼ cup) liquid smoke, usually found in same
aisle as barbecue sauce
1 ½ teaspoons garlic salt
1 ½ teaspoons onion powder
½ teaspoon cayenne
½ teaspoon freshly cracked black pepper
½ teaspoon dry mustard
1 ½ teaspoons Worcestershire Sauce
4-5 lb. brisket, fat trimmed
Recipe:
Preheat oven to 375°F and fill a 9x12 inch casserole
dish or a Dutch oven with 1 inch of water. In a medium
bowl mix all ingredients except brisket. Lay your brisket
fat side up in your prepared baking dish and pour sauce
over. Cover your baking dish with a lid or aluminum foil
and bake 1 hour per pound. Your brisket will be done
when it so tender enough to fall apart easily when tested
with a fork.
To make the slaw, in a small bowl whisk honey, olive
oil, cumin, garlic and salt. Next, in a medium bowl mix
grated carrot, cilantro and scallion. Dress carrot mixture
to taste with honey-cumin dressing.
To assemble sliders, divide cooked brisket between four
buns and top with carrot cilantro slaw or serve it as a side.
Photos courtesy of Aurora Satler