Orange-Barbecue Brisket Sliders

Orange-Barbecue Brisket Sliders

A slow-roasted beef brisket can be "pulled" just like pork to make appetizer sliders or meal-size sandwiches. We especially like it combined with the bright citrus notes of our easy orange barbecue sauce. It's a fresh alternative to the more traditional smoke flavor of most barbecue sauces and pairs really well with the beef.

Orange-Barbecue Brisket Sliders

  • Ingredients:
  • 2-1/2 to 3 lbs beef brisket, trimmed of excess fat
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 3 cloves garlic, sliced
  • 1/2 to 3/4 cup orange juice
  • 18 to 20 slider rolls
  • Muenster cheese slices
  • For the barbecue sauce:
  • 1 tablespoon vegetable oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 cups tomato sauce
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 1 large navel orange, peeled, seeded and cut into small pieces
  • 2 tablespoons dried orange peel (or zest of 1 orange)
  • 1/4 cup orange juice concentrate
  • Salt and freshly ground pepper

Preheat the oven to 300°F.

Season both sides of the brisket with salt and pepper. Heat the oil in a heavy oven-proof pan over medium-high heat. Brown the brisket on all sides and temporarily transfer to a plate.

Scatter the sliced onions and garlic over the bottom of the pan and place the brisket on top. Pour in the orange juice, cover tightly and bake for 4 hours, removing from the oven once per hour to baste the meat with the pan juices, adding a little extra orange juice if needed.

To make the barbecue sauce, heat the oil in a large skillet over medium heat. Add the onion, sauté for 2 minutes, then add the garlic. Continue cooking until the onion is soft and the garlic fragrant, but not brown, about 2 minutes longer.

Add the tomato sauce, honey, cider vinegar, orange, orange peel and orange juice concentrate. Bring to a simmer, reduce the heat to low and season to taste with salt and pepper. Continue cooking, stirring occasionally, until the mixture has thickened, about 25 minutes.

When the brisket is done, allow it to rest on a large cutting board for 15 minutes. Using two forks, pull the meat into shreds. These shreds will more than likely be rather long, so cut them into shorter pieces with a knife. Combine the meat with the barbecue sauce.

Open the slider rolls and arrange cut side up on a baking sheet. Top each with sliced muenster cheese, then place in a 325°F oven until the rolls are lightly toasted and the cheese has melted, 4 to 5 minutes. Fill with the beef mixture and serve.

Makes 18 to 20 sliders

Recipe Notes:
We recommend using dried orange peel because not only does it impart delicious orange flavor to the barbecue sauce, it adds interesting texture to the finished sandwich. Follow our easy instructions to make your own: Make Your Own Dried Orange Peel

comments & replies

I love the idea of adding the orange to the beef - that sounds really yummy!

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