Bill Beck Summer Recipe: Pulled Beef Brisket Sliders

This is an ideal recipe for a summer picnic or backyard BBQ. It involves a little work and planning, but the taste is well worth it!



  • 3 tsp ancho chili powder
  • 3 medium tomatoes (about 1 1/2 pounds total)
  • 6 cloves garlic, peeled
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cloves
  • 4 pounds beef brisket, cut into 3-inch pieces, or boneless short ribs
  • 2 tablespoons vegetable oil
  • 24 slider rolls


  • Arrange the tomatoes on baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes. Let the tomatoes cool slightly then remove and discard the charred skin.
  • Combine the tomato, ancho, garlic, oregano, cumin, cloves, and 1 cup water in a blender or food processer and process until smooth.
  • Arrange a rack in the middle of the oven and preheat to 300°F.
  • Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking.
  • Sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.
  • Once all of the meat is seared, return it all to the pot and add the chile-tomato purée. Bring to a boil and then place the parchment round over the meat.
  • Cover the pot with a lid and transfer to the oven. Cook for about three hours, or until the meat is very tender.
  • Transfer meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat.
  • Skim excess fat from the braising liquid then return the meat to the pot and stir to combine. Season with salt & pepper.

    Note: The brisket can be made ahead and stored with its braising liquid, in an airtight container in the refrigerator, up to 3 days. To reheat, place the desired portion in an appropriate-size skillet over moderate heat and cook until warmed through.

To Serve:

Divide the pulled brisket evenly among the buns (about 2 tablespoons per bun) and serve immediately.
Finish it off by topping with coleslaw and pickle slices!

Recipe by Chef Bill Beck, Taste! Catering

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