2015 Sauce of the Year Winner - Brisket Sliders with Pickled Red Onion and White Cheddar Cheese

For the Brisket:
3 lbs. Beef brisket, whole
1 can (16 oz.) Beef broth, low sodium
Salt and black pepper to taste

Preheat oven to 400°F. Season the brisket generously with salt and black pepper and place in a medium casserole dish. Place in oven and roast/brown for 30 minutes. Add beef broth, cover with foil and reduce the temperature to 300°F. Cook for 2 hours until just tender. Set aside to cool before slicing. 

For the Pickled Red Onions:
3 Large red onions, sliced thinly in rounds
2 C. Red wine vinegar
3/4 C. Granulated white sugar
2 Tbsp. Salt

Slice red onions into rounds as thinly as possible. Combine red wine vinegar, sugar and salt and mix well until sugar is dissolved. Cover sliced onions with the vinegar mixture and set aside. Let stand at least 30 minutes.

To assemble the Sliders:
Chelten House Organic Garlic Sriracha BBQ Sauce
1 doz. Potato rolls
12 slices Sliced white cheddar cheese

Slice the brisket thinly across the grain and coat generously with the Garlic Sriracha BBQ Sauce. Slice the potato rolls in half and toast lightly. Place cheese on bottom half of the roll. Place a few slices of the brisket on the cheese and top with pickled red onions. Place on the top of the roll and enjoy!

Makes: 12 sliders

Recipe and photograph courtesy of Chelten House Products, Inc.