Banh Mi Sliders

By Brie

Sliders are a classic American staple - perfect for the big game or any other event. So why not turn them on their head a bit by giving them a Vietnamese flair?

Ingredients

• FOR BRISKET:
• 3 lb brisket
• Salt and pepper
• 3 tablespoon extra virgin olive oil
• 1 red onion (sliced)
• 2 gloves garlic (smashed)
• 1 serrano chile (split)
• 1/4 cup rice wine vinegar
• 1 bottle light beer to cover 3/4 way up the sides
• 3 tablespoons light brown sugar
• 3 tablespoons grated fresh ginger
• 1/4 cup low-sodium soy sauce
• FOR QUICK PICKLES:
• 2 carrots (julienned)
• 1 bunch radishes (thinly sliced)
• 2 tablespoons sugar
• 1 cup rice wine vinegar
• FOR CHILE MAYO:
• 1 Tablespoon Sriracha
• 1/2 cup mayonnaise
• FOR GARNISHES:
• 16 soft slider buns
• 1 bunch cilantro
• 1 bunch mint leaves
• 1 European cucumber (sliced thinly)
• 2 scallions sliced on the bias 1/4-inch thick

Preparation

Step 1

Season the brisket with salt, pepper and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add to the slow cooker and add remaining brisket ingredients to the slow cooker. Cook on low for 6-7 hours.

For the pickles: Heat vinegar and sugar together until sugar is dissolved and pour over radishes and carrots. Set aside to cool.

For the mayo: Combine the mayonnaise and Sriracha and set aside.

To assemble sliders: Spread mayonnaise (made above) on half of the bun and top with shredded brisket. Add two slices of cucumber, 2 tablespoons of the pickled vegetable, cilantro, mint, and scallions to taste. Top with remaining half of bun and enjoy!