Slow Braised Brisket Sliders with Quick Farmer’s Market Pickles
* (3 1/2 - 4 lb) Brisket
* 1 T Olive oil
* 2 cups Beef broth (you can replace 1 cup broth with red wine or beer)
* 2 T Smoked paprika
* 2 Teaspoons salt
* 1 tsp Garlic powder
* 1 tsp Onion powder
* 1 tsp Ground pepper
To prepare brisket - combine all dry ingredients in a small bowl and rub all over meat. Heat oil in heavy skillet over medium heat. Add the brisket and brown on both sides 3-5 minutes. Transfer to a 6-8 quart slow cooker. Add broth to the pan along with any remaining spice mixture. Increase heat to high and scrape bits from pan. Cover and cook simmering 6 - 8 hours until meat pulls apart easily.
To serve: top each slider bun with about 3/4 cup of brisket, add drained pickles and a dollop of garlic mayo if desired.
* 1/2 cup White vinegar
* 1/2 cup Apple cider vinegar
* 1 T Brown sugar
* 2 tsp Pickling spice
* 1 tsp Kosher salt
* 2 Mini or pickling cucumbers - sliced
* 1 Medium red or other sweet onion - sliced thinly
Combine vinegars, sugar, salt and pickling spice in sauce pan and heat on medium for 2-3 minutes until salt and sugar are dissolved. Place cucumbers and onion in a jar and add warm vinegar mixture. Refrigerate for 2-3 hours or overnight. Serve with brisket sliders.