Asian Inspired Brisket Sliders Recipes

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BRISKET SLIDERS WITH CARAMELIZED ONIONS



Brisket Sliders with Caramelized Onions image

For a dear friend's going-away party, I made a juicy brisket and turned it into sliders. Cook the brisket ahead and slider assembly will be a breeze. -Marlies Coventry, North Vancouver, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 7h25m

Yield 2 dozen.

Number Of Ingredients 19

2 tablespoons plus 1/8 teaspoon salt, divided
2 tablespoons sugar
2 tablespoons whole peppercorns, crushed
5 garlic cloves, minced
1 fresh beef brisket (about 4 pounds)
1 cup mayonnaise
1/2 cup crumbled blue cheese
2 teaspoons horseradish
1/8 teaspoon cayenne pepper
3 medium carrots, cut into 1-inch pieces
2 medium onions, chopped
2 celery ribs, chopped
1 cup dry red wine or beef broth
1/4 cup stone-ground mustard
3 bay leaves
1 tablespoon olive oil
3 medium onions, sliced
24 mini buns
Optional: Arugula and tomato slices

Steps:

  • In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.

Nutrition Facts : Calories 272 calories, Fat 13g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 876mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

ASIAN-INSPIRED BRISKET SLIDERS



Asian-Inspired Brisket Sliders image

Adding soy, ginger, sesame and other Asian ingredients to this classic slider recipe creates a fusion combination that's truly delicious.

Categories     Entree

Time 3h

Yield 6

Number Of Ingredients 12

1 fresh beef brisket (not corned beef), 3 1/2 lb
1 carton (32 oz) beef stock
1/3 cup soy sauce
1/4 cup packed dark brown sugar
1 onion, very thinly sliced
2 medium carrots, cut in half
6 cloves garlic
1 piece (1 1/2 inches) gingerroot, peeled
1 teaspoon five-spice powder
1 teaspoon sesame oil
1 package (15 oz) slider buns (12 buns)
1 bunch green onions, chopped

Steps:

  • In 6-quart Dutch oven, place beef, stock, soy sauce, brown sugar, onion, carrots, garlic and gingerroot. (The beef should be totally submerged. If not, add enough water to cover completely.) Cover and cook over medium-low heat about 3 hours or until beef flakes easily with a fork and is very tender.
  • Remove beef, onion and garlic from Dutch oven. In large bowl, place onion. Slice meat and mash garlic; add to onion in bowl along with five-spice powder and sesame oil. Toss meat mixture until blended, adding a bit of the braising liquid to moisten as needed.
  • Divide beef mixture evenly among slider buns; top with green onions.

Nutrition Facts : ServingSize 1 Serving

BRISKET SLIDERS WITH RANCH



Brisket Sliders with Ranch image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 21

1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon ground allspice
Kosher salt and freshly cracked black pepper
One 3-pound brisket
2 tablespoons olive oil
2 bay leaves
2 onions, cut into large chunks
2 carrots, cut into large chunks
One 15-ounce can diced tomatoes
2 cups cola
12 mini pretzel slider buns, for serving
Homemade Ranch, recipe follows
Pickled jalapenos, for serving
1 cup Greek yogurt
1/4 cup mayonnaise
1 tablespoon juice from pickled jalapenos, optional
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 teaspoon onion powder

Steps:

  • Position a rack on the lowest part of the oven. Preheat the oven to 325 degrees F.
  • Mix together the onion powder, paprika, allspice, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the spice mix all over the brisket.
  • Heat a large Dutch oven over medium-high heat. Add the oil and then the brisket. Sear on all sides to a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour the tomatoes and cola over the meat and vegetables and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
  • Uncover the pot and let the meat and vegetables rest in the juices until no longer steaming, about 30 minutes. Slice the brisket against the grain into 1/4-inch slices.
  • Serve the brisket slices on pretzel rolls buns with Homemade Ranch and pickled jalapenos.
  • Mix together the yogurt, mayonnaise and pickle juice, if using in a small bowl. Add the parsley, dill, chives and onion powder and mix until smooth and combined.

ASIAN CHICKEN MEATBALL SLIDERS WITH PICKLED CARROT AND DAIKON



Asian Chicken Meatball Sliders with Pickled Carrot and Daikon image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 8 sliders

Number Of Ingredients 23

1/2 cup rice wine vinegar
1/4 cup sugar
1/2 teaspoon kosher salt
1 cup julienned carrot
1 cup julienned daikon
1/2 cup soy sauce
1/3 cup light brown sugar
1 tablespoon mirin
1 tablespoon seasoned rice vinegar
2 teaspoons sambal (Asian chile-garlic sauce)
1 pound ground chicken (50/50 white and dark meat)
1/3 cup panko breadcrumbs
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon soy sauce
2 teaspoons sesame oil
1 egg, whisked
3 scallions, finely chopped
Kosher salt and freshly ground black pepper
Canola oil, for the pan
8 soft Hawaiian buns
1/2 cup fresh cilantro leaves
8 bamboo skewers

Steps:

  • For the quick-pickles: In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Add the carrot and daikon and stir to combine. Turn off the heat and set aside to cool. Refrigerate, covered, for 2 hours.
  • For the sauce: Bring the soy sauce, brown sugar, mirin, vinegar and sambal to a simmer in a small saucepan. Cook for 5 to 7 minutes. Set aside to cool.
  • For the meatballs: In a large bowl, combine the chicken, panko, garlic, ginger, soy sauce, sesame oil, egg, scallions and some salt and pepper. Mix well to combine, but don't overwork. Form the mixture into eight 2-inch balls.
  • Heat a grill pan over medium-high heat. Drizzle the pan with canola oil. Add the meatballs and cook for about 4 minutes per side, or until cooked though. Baste generously with sauce during the last 3 minutes of cooking.
  • To assemble the sliders: Serve the meatballs on the buns, topping each with a tablespoon of the quick-pickles (drained) and some cilantro leaves. Secure with bamboo skewers and serve on a large platter with extra sauce on the side.

ASIAN INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS)



Asian Inspired Pulled Pork Shoulder (For Tacos or Sliders) image

Recipe is for a crock pot! Delish and easy! This is based off of a traditional Char Siu sauce, but true to my nature I can never leave well enough alone! I modified this recipe a lot. I just couldn't help myself. Also, the meat is usually prepared over fire or roasted, but I really wanted to find a recipe that worked well in a slow cooker and I think I accomplished that by making my mods. Hope you like it too! ENJOY!

Provided by MixnVixn

Categories     Pork

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 16

3 lbs pork shoulder or 3 lbs tenderloin
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1 large yellow onion, cut in large chunks
1/2 cup water
2/3 cup hoisin sauce (I use Koon Chun Sauce Factory brand)
1/2 cup honey
1/2 cup low sodium soy sauce
1/2 cup water
1 tablespoon sesame oil
3 tablespoons mirin
1 tablespoon rice wine (shaoxing)
2 inches lemongrass, fresh, finely diced
2 tablespoons ginger, fresh, finely grated
2 garlic cloves, finely grated
1/2 teaspoon Chinese five spice powder

Steps:

  • In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
  • Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
  • Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
  • Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
  • Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
  • I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.

THAI-STYLE BRISKET



Thai-Style Brisket image

Here's an unusual take on brisket that will have you hooked. Peanut butter, soy, crisp-tender veggies and zesty seasonings give it the authentic Thai flavor we crave. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 9h30m

Yield 8 servings.

Number Of Ingredients 18

1 fresh beef brisket (3 to 4 pounds), cut in half
3 tablespoons olive oil, divided
1 cup chunky peanut butter
2/3 cup soy sauce
4 teaspoons sesame oil
1 tablespoon minced fresh cilantro
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 tablespoon cornstarch
1 cup water
1-1/4 cups julienned carrots
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/2 cup chopped green onions
1 cup unsalted peanuts, optional
Hot cooked rice

Steps:

  • In a large skillet over medium-high heat, brown brisket on both sides in 2 tablespoons olive oil. Transfer meat and drippings to a 5-qt. slow cooker. Combine the peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic, pepper flakes and pepper; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender. , Remove brisket and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Meanwhile, in a large skillet or wok, stir-fry the carrots, peppers and onions in remaining olive oil until crisp-tender. Add peanuts if desired. Stir cooking juices and stir into vegetable mixture. , Thinly slice meat across the grain. Place rice on a large serving platter; top with meat and vegetable mixture.

Nutrition Facts : Calories 505 calories, Fat 31g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 1455mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 46g protein.

ASIAN BEEF BRISKET (CROCK POT)



Asian Beef Brisket (Crock Pot) image

Make and share this Asian Beef Brisket (Crock Pot) recipe from Food.com.

Provided by Oolala

Categories     Yam/Sweet Potato

Time 10h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb baking potato, peeled and cut into 1-inch cubes
1 lb sweet potato, peeled and cut into 1-inch cubes
3 1/2 lbs beef brisket, trimmed
1/2 cup hoisin sauce
1/2 cup salsa
2 tablespoons quick-cooking tapioca
2 garlic cloves, minced

Steps:

  • In a 5-6 quart slow cooker, place all potatoes and top with the beef brisket.
  • In a small bowl, combine hoisin sauce, salsa, tapioca and garlic and pour over the meat.
  • Spread sauce evenly over the meat.
  • Cover and cook on low for 10 hours or on high for 5 to 5 1/2 hours.
  • Remove meat from cooker to a cutting board and cut across the grain into slices.
  • Serve cooking liquid over the meat and potatoes.

Nutrition Facts : Calories 463.1, Fat 15.3, SaturatedFat 5.3, Cholesterol 123.5, Sodium 567.4, Carbohydrate 35.4, Fiber 3.5, Sugar 10.7, Protein 43.9

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