SLOW ROASTED BEEF BRISKET SLIDERS

Preheat the oven to 250 degrees. Salt and pepper the brisket. Heat 2 T oil in a large oven proof roasting pan with lid – add meat and sear well on all sides. Remove meat and set aside on a plate. Add another drizzle of oil – add onions and garlic – cook for about 5 minutes. Add the chilis/sauce, maple, vinegar and stock – stir to combine. Add meat to sauce and turn a few times. Turn up heat and bring mixture to a simmer – cover with lid and place in the oven for 1 ½-2 hours. While the meat is cooking – prepare the slaw and pickled onions. Turn meat and place back in the oven without lid for 30-45 minutes longer or until beef is tender and pulls apart easily. Remove from the oven and let cool for 5-10 minutes. Place meat on a platter and shred. If the sauce is too thin, simmer on the stove top and reduce to desired consistency. Pour sauce into a bowl – add meat. Set aside.

To prepare the slaw, combine cabbage, carrot, scallions, herbs tossed together in a large bowl. In a small bowl whisk together vinegar, mayo, zest and lime juice with a pinch of salt. Taste and adjust as needed. Refrigerate until ready to use. To serve: Place a spoonful of meat on the bottom bun, top with slaw, pickled onion and pickles – place top bun and serve. Serves 6-8.

To prepare the pickled onions, place the vinegar, water, salt and sugar in a small saucepan and simmer over medium heat for a few minutes until the sugar and salt are dissolved. Let cool for 5-10 minutes or so then pour over onions. Let sit for at least 10 minutes, then place in the refrigerator until ready to use.