This Sunday, remind me, who’s playing in the Super Bowl? Yes, I said it. There are lots of us more than happy to jump up and down thrashing and cheering for this team or that. But, watching all that football is really an excuse to dream up the perfect game day menu. This one, ginger ale brisket sliders is as familiar as a burger, with the unusual sweet and spicy kick of ginger ale. Add homemade horseradish sauce and you won’t even care if Beyoncee really is singing.
Not my secret: It is no surprise that the best recipes are the one’s passed down through the generations and this one is no exception. It was given to me by an old childhood friend and given to him by his grandmother. Is she the original author? We may never know, but the brisket recipe will live on forever. The slider part with the horseradish sauce? Mine, all mine.
Cheap meat: Cheap meat in no way means skimping on quality. The secret to tender brisket is the long and slow braise. Technically speaking, this breaks down the connective tissue in the meat so that is falls apart with tender loving care.
Definitely do-ahead: Typically a recipe that involves a cooking time of several hours can be made a few days in advance. This recipe for brisket is no exception. When your brisket is cooked and cooled, wrap in plastic and refrigerate as it. Slice and assemble on game day.
- 3 tablespoons olive oil
- ½ first cut beef brisket (3-3 ½ lbs)
- Salt and pepper
- 2 large sweet onions, thinly sliced
- 1 envelope dry onion soup mix
- 2 cups ginger ale
- Slider buns (Pepperidge Farm or Martins Potato)
- Prep time: 5 minutes
- Makes: 1 cup
- ½ cup bottled horseradish
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- 2 scallions, chopped
- Salt and pepper to taste
- Brisket: In a large pot with a tight fitting lid (like a Dutch oven), heat oil. Season meat with salt and pepper, then, brown brisket on both sides. Remove and set aside.
- Place sliced onions in the bottom of the pot and place brisket on top of the onions. Sprinkle onion soup mix on top of brisket then pour ginger ale on top of everything.
- Cover and bake 2 hours. Uncover and continue cooking another ½ hour until liquid has reduced and meat is fork tender. Let rest 15 minutes before slicing. Slice against the grain as thin as possible. Drain onions and reserve.
- To assemble sliders: Place a few slices of meat on a slider bun. Top with braised onions and a dollop of horseradish sauce.
- While brisket is cooking, place all ingredients in a small bowl and stir to combine. Refrigerate until ready to use.