Brisket Sliders With Sun-Dried Tomato Aioli

When Larry smoked the brisket on Easter Sunday, that was just the beginning. But it was not quite done. The flavor was delicious, however, it was still tough and needed more cooking. So I cooked it in the slow cooker with beef broth for about 5 hours. Then it was ready. It came out so juicy and tender. It just melted in our mouths.

Every Monday evening, I attend my Bible study group which is a potluck. It was my turn to bring a main meal. Wendy, Lauren and I all attend the same group, so we all decided we would bring our Easter leftovers to share with everyone. You all know how I always love to recreate from my leftovers.

This time, I turned my brisket into sliders. But my sliders needed a sauce to go with them, so I made a sun-dried tomato aioli that complimented the beef brisket perfectly. I also brought along some Havarti cheese to top the sliders for all the cheese lovers. Not being a cheese eater, I stopped at the cheese section of my local grocery store and told the cheese expert what I was making and asked what the best type of cheese would be to go with my sliders. She is the one who graciously explained the different properties of the cheeses she thought would go best with my sliders and we decided on the Havarti.

Lauren brought her leftover ham, which we also turned into sliders. I made some honey mustard to go with that. I also brought along some caramelized onion jam to use as a topper as well.

The sun-dried tomato aioli was super easy to make and very tasty. I just put all the ingredients into the food processor and mixed it all up until it was smooth and creamy.

Sun-Dried Tomato Aioli

1 cup mayonnaise

1/4-1/3 cup sun-dried tomatoes packed in oil

1 TBSP lemon balsamic vinegar or lemon juice

fresh ground black pepper to taste

The honey mustard was just a combination of Dijon mustard and honey.

The sliders were, easy-peasy and delicious and were a big hit. Making sliders is yet another quick and easy way to re-use and repurpose your leftovers and they are always a popular choice, especially if you are taking them on-the-go.

Things don’t always have to be complicated. Sometimes the best things are the simple things. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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